Thursday, July 29, 2010

Asparagus Chicken Salad with Coconut Citrus Dressing

This salad is crisp, refreshing, and utilizes delicious summer vegetables.

Romaine or red/green leaf lettuce
2 boneless skinless chicken breasts
3 oz chopped macadamia nuts (or macadamia nut halves
12-15 asparagus spears
1 bell pepper (any color)
3 slices red onion
8 oz pineapple
1 tbsp coconut oil, melted

1/2 C coconut milk
1 tsp orange extract
1 tbsp orange juice
1 tbsp lemon juice

1. Wash veggies thoroughly
2. Season chicken with salt and pepper, then grill about 10 minutes on each side over medium heat.
3. Cut pepper into chunks or strips
4. Toss asparagus and pepper in coconut oil until lightly coated
5. Grill asparagus and pepper for about 4-5 minutes on medium heat. Be vigilant to make sure it doesn't burn, just char it a little.
6. Arrange ingredients for salad in a way that makes them look pretty on a plate.
7. Mix together ingredients for dressing and drizzle over salad.

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