This Roasted Chicken and Coconut Mixed Green Salad recipe is not only simple and easy to make but will also give you a new, delicious twist on your typical protocol-friendly salad.
Coconut offers a rich source of vitamins and minerals as well as a unique healthy saturated fat, called lauric acid. Lauric acid is a medium chain triglyceride which is readily absorbed by the body. Lauric acid has been popularized and promoted for its antiviral, antimicrobial and antifungal properties. This fatty acid is also speculated to ‘boost’ metabolism and has been linked to weight loss.
Roasted Chicken & Coconut Mixed Green Salad with Creamy Avocado Dressing
Course:
Protocol:
Servings
4
Prep Time
30 minutes
Ingredients
Roasted Chicken and Coconut Mixed Green Salad
- 6 cups 1440.00 ml mixed greens
- 2 cups 480.00 ml chicken roasted
- 2 sweet potato spiralized or shredded
- 2 Tbsp 29.57 ml extra virgin olive oil
- sea salt to taste
- 2 cucumber chopped
- 1/4 cup 60.00 ml unsweetened shredded coconut
Creamy Avocado Dressing
- 1 avocado
- 2 tsp 9.86 ml extra virgin olive oil
- 2 scallions
- 1 cloves garlic
- 1/2 cup 120.00 ml cilantro
- 1 Tbsp 14.79 ml lemon juice or lime juice
- 1/2 Tbsp 7.39 ml ground black pepper
- 1/2 tsp 2.46 ml sea salt
Instructions
- Preheat oven to 400 degrees.
- Toss spiralized (or shredded) sweet potatoes in olive oil and sea salt.
- Bake until crisp- about 25 minutes.
- In a large bowl, toss mixed greens, cucumbers, and roasted chicken. Top with spiralized sweet potatoes and shredded coconut.
- Optional: Can toss with ‘Creamy Avocado Dressing’ or serve with dressing on the side.
- Place all dressing ingredients into a high-speed blender. Blend until thoroughly combined.
