My cooking is 9 out of 10 times spontaneous in the sense that I make something of what I have or come up with something as I go along. This is a result from our lazy Saturday lunch for just me and my husband when our two boys did not join us for lunch. Those rare occasions when we eat alone I often use fresh coriander and avocado, since it is not up among their favorite things to eat ; ) This is a more filling salad of course since I´m using chicken and you can vary with any kind of lettuce/vegetables you like. A few hours before you want to enjoy the salad just place your chicken in the marinade.
- 700 gram of chicken file sliced in pieces (I marinated a whole package but used half of the amount in my salad – it’s always great with leftovers ; )
- 2 tbs olive oil
- 4 tbs coconut aminos teriyaki sauce (or for a non paleo version use regular teriyaki)
- 1 tbs honey (optional)
- 1 tbs grated ginger
- juice from 1/2 lemon and zest
- one red chili – seeds removed – sliced in fine pieces
- 2 cloves of garlic, minced
- 1 teaspoon of ground lemon grass (optional)
Marinate the chicken for a few hours and thereafter fry it on a higher temperature in olive oil and coconut oil. Season with pepper and sea salt. Top it over your salad (you might want to save some of the chicken for later) and serve with the avocado and coriander crema.
Avocado and coriander crema
- One large avocado
- 1 pot of fresh coriander
- 1 tbs of lemon juice
- 1 cup of (home made) mayonnaise
- season with salt and pepper if you want
Mix all ingredients with a hand mixer or use a small blender.
As veggies I used:
- romaine lettuce
- red bell pepper
- kalamata olives
- fresh coriander
Yet, you can naturally go ahead and use a mix of the vegetables you have in your fridge.