Thursday, August 23, 2012

Tamari Ginger Glazed Grilled Chicken CocoNUT Salad

Salads have become my go to staple for lunch and dinner but, as you know, they can easily become redundant so, to challenge this, I combined components not commonly seen mingling together keeping with summer flavors.  Thrown together using ingredients I had on hand; this salad is light but, hearty with textures that will create an absolute party in your mouth.    

Serves 2

¼ cup raw macadamia nuts
¼ cup raw slivered almonds
¼ cup raw cashews
½ cup unsweetened coconut flakes
2 boneless, skinless chicken breasts
2 zucchini, sliced length wise ¼ inch thick
Agave nectar
1 tbsp peanut butter
1 tsp lime juice
¼ tsp sesame oil
3 tsp freshly grated ginger
1 tbsp fresh chopped cilantro
Light oil
A mixture of your favorite lettuces

Slice the chicken breasts into ¾ inch thick strips, and in a bowl toss with 1 tbsp tamari, 2 tsp grated ginger and 1 tbsp light oil to coat.  Grill until cooked through, about 2 to 3 minutes per side depending on the thickness, and then set aside to rest.  Brush the zucchini slices with garlic chili paste and grill until just tender  about 1 to 2 minutes per side, remove and then slice into 1 to 2 inch pieces.

In a dry pan, lightly toast the nuts until fragrant, remove and set aside.  Then in the same pan toast the coconut flakes.

To make the dressing; combine the peanut butter, 1 tsp ginger, 2 tsp tamari, sesame oil, lime juice and 2 to 3 tsp light oil until combined, using the agave nectar to adjust the flavor to your preference.  I wanted the dressing a little on the sweeter side to balance the robust and spicy flavors of the chicken and zucchini, and used about 3 tsp agave nectar.

Toss the cilantro and lettuce lightly with the dressing to evenly coat and then toss with the zucchini, chicken, nuts and coconut before serving.