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.
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
1 tbsp peanut butter
1 tsp lime juice
¼ tsp sesame oil
3 tsp freshly grated ginger
1 tbsp fresh chopped cilantro
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.