1/4 c. light olive oil
1-2 green onions, chopped
1 T. coconut aminos (or soy sauce, if that's your thing).
1/2 T. ground ginger (or fresh, if that's your thing)
4 chicken thighs or breasts (or more)
a whole lotta lettuce
mandarin oranges (optional)
sliced almonds (optional)
First, make your dressing to allow the flavors to blend. You can do this several hours in advance, but if you don't, just make sure it's the first thing you do. Combine the oil, green onions, coconut aminos, and ginger in a small bowl or salad dressing mixer. Mix with a fork or whisk (or, obviously, the mixing part of the dressing mixer).
Put your chicken in a steamer with water in the bottom. I like to oil the steamer so the chicken doesn't stick and it makes less mess. Bacon grease works just fine for this, at least for me. Cover and turn your burner to high. Set timer for 20 minutes and let time and temperature do their thing.
Plate your lettuce. Cut as much of the chicken as you want into bite-sized pieces, and put it on top of the lettuce. Mix the dressing again, because it's probably settled.
|Seriously, you let it sit for 5 seconds and it settles out.|
I didn't think about mandarin oranges or almonds until I was done, but I'm sure they would be great. Truthfully, the salad's just fine without adding fruit or nuts to it, so don't feel like you need them to have a good salad.
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