The Wellness Café’s Coconut Chicken Salad
THIS is a delicious, fabulously fibre and nutrientrich salad from the wonderful Wellness Warehouse Café. As with most recipes in this chapter, it is simple to prep and put together and will work exceptionally well in a lunchbox too. 2 chicken breasts, sliced into chunks
Chicken marinade 50 ml lemon juice
2 tbsp plain live yoghurt 1 tsp olive oil
Salad ingredients 1 large carrot, grated
1 small Mediterranean cucumber or large courgette (zucchini), grated
3 spring onions, finely sliced
1/3 cup mixed sprouts
2 heaped tbsp kimchi
Sprinkle ½ cup mixed, lightly toasted coconut shavings and sunflower seeds
Dressing juice of 1 lime
3 tbsp cold pressed olive oil salt and pepper to taste Combine all the marinade ingredients and then allow the chicken to marinate for approximately 30 minutes to one hour, then season the pieces well with salt before transferring to a hot pan.
Brown on both sides and cook through before cooling.
Prepare the dressing by simply adding all the ingredients to a jar, putting the lid on tightly and then giving it a good shake to emulsify.
Toss all the vegetables together in a bowl, then arrange the chicken pieces on top, sprinkle over the sprouts and the toasted seeds and coconut.
Pour over the dressing and toss lightly before serving.