Whole30 Chicken Skewer Salad

Here’s a fresh take on my Faux Pad Thai salad.  These chicken skewers are luscious and delicious. Perfect on their own but lovely with my Almond Dipping Sauce and great with the crunch of baby romaine, Marinated Onions, julienned carrots, fresh herbs, and sliced oranges.  This is a great salad whether you’re doing Whole30 or not.  It’s perfect when you want a truly satisfying dish! 

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Whole30 Chicken Skewer Salad

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings 1x

Description

This Faux Pad Thai is absolutely delicious, filling, and perfect for your Whole30!


Scale

Ingredients

For the Dipping Sauce: 

½ cup coconut aminos 

¼ cup + 2 Tbsp rice vinegar 

Juice from 3 Tbsp fresh ginger 

1 Tbsp Whole30 compliant hot sauce  

For the marinade: 

One 13.5 oz can coconut milk 

2½ Tbsp fresh lime juice 

2 garlic cloves, pressed 

1 Tbsp red curry paste 

2 Tbsp coconut aminos 

4 Tbsp almond butter 

¼ tsp kosher salt 

¼ tsp red pepper flakes 

For the skewers: 

4 boneless, skinless, chicken breast cutlets  

5 Tbsp extra virgin olive oil, divided (more if needed for cooking the skewers in additional batches) 

Bamboo skewers 

For the platter: 

1 bunch salad greens  

Pinch kosher salt  

4 carrots, julienned 

8 green onions, chopped 

1 Fresno pepper, sliced into rings 

Marinated Red Onions (optional) 

Dipping sauce (see recipe below) 

Orange slices, fresh basil, and mint for garnish 


Instructions

Make the Dipping sauce: 

In a medium bowl, combine all the dipping sauce ingredients, stirring until well combined. 

Make the Marinade: 

Using a stick blender, blend the coconut milk until smooth and free of lumps. Transfer to a large bowl. Add remaining ingredients and mix until well combined. Remove ¾ cup and set aside to use as a dipping sauce.  

Make the skewers: 

Cut the chicken into long strips. Place in the bowl with the marinade and toss to thoroughly coat. Cover with plastic wrap, place in the refrigerator, and marinate for at least 4 hours, or overnight if you have time. 

When ready to cook, remove from refrigerator to bring to room temperature. Remove the chicken pieces from the bowl and using a paper towel, wipe off any excess marinade (if there is too much marinade on the chicken, it will burn) and transfer to a plate. Then weave a skewer through each chicken strip about 3 times. Using 1 tbsp of olive oil, brush both sides of each piece of skewered chicken. (If you don’t have skewers, you can skip this step.) 

In a large skillet over medium high heat, heat 2 tbsp of olive oil. Cooking in batches, place the skewers in the pan and sear each side for 3 to 3-½ minutes or until done. You may have to press chicken down into the pan with a spatula to make sure it gets cooked through. Wipe out the oil in between batches.  

Since the pan is already hot, the cooking time might be reduced to about 2-½ minutes (five minutes total). 

Assemble the platter: 

Place greens on a large platter. Sprinkle with salt.  

Place the chicken skewers on the platter. Add more greens, the carrots, Marinated Red Onions, orange slices, fresh herbs, green onions, and sliced peppers. Serve with the Almond Sauce and Dipping Sauce. 


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