Warm Chicken Salad with Coconut Herb Dressing

Ingredients:

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 red pepper sliced

• Mixed salad greens

• 1/4 cup nuts (almonds, cashews, or walnuts)

• 1/2 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

Coconut Herb Dressing:

• 2 tbsp lime juice

• 1/2 cup coconut yoghurt

• 2 tbsp chopped fresh herbs (cilantro, basil, or mint)

• 1 clove garlic, minced

• 1 tsp honey or maple syrup

• Salt and pepper, to taste

Method:

Prepare the Chicken:

1. Season chicken breasts with salt and pepper.

2. Heat one tablespoon of olive oil in a skillet over medium heat.

3. Cook chicken breasts for 6-7 minutes on each side, until they are fully cooked and golden brown. Remove and let rest for a few minutes, then slice thinly.

Prepare the Coconut Herb Dressing:

1. In a bowl, whisk together coconut yoghurt, lime juice, chopped herbs, garlic, honey, salt, and pepper until well combined.

2. Adjust seasoning to taste.

   
   

Assemble the Salad:

1. On a large serving plate, lay a bed of mixed greens.

2. Sprinkle nuts, cherry tomatoes, pepper and cucumber slices over the greens.

3. Arrange the warm chicken on top of the salad.

Serve:

1. Drizzle the coconut herb dressing over the salad.

2. Toss gently if desired, or serve the dressing on the side.