This Chicken Skewer Salad is absolutely delicious, filling, and perfect for your Whole30!
For the Dipping Sauce:
½ cup coconut aminos
¼ cup + 2 tablespoons rice vinegar
Juice from 3 tablespoons grated fresh ginger
1 tablespoon Whole30 compliant hot sauce
For the marinade:
1 (13.5-ounce) can coconut milk
¼ cup almond butter
2-½ tablespoons fresh lime juice
2 tablespoons coconut aminos
1 tablespoon red curry paste
2 garlic cloves, pressed
¼ tsp kosher salt
¼ tsp red pepper flakes
For the skewers:
4 boneless, skinless, chicken breast cutlets
5 tablespoons extra virgin olive oil, divided (more if needed for cooking the skewers in additional batches)
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 method below)
Almond dipping sauce (reserved marinade)
Orange slices, fresh basil, and mint for garnish
Make the Dipping sauce:
In a medium bowl, combine all the dipping sauce ingredients, stirring until well combined.
Make the Marinade:
In a large bowl, using a stick blender, blend the coconut milk until smooth and free of lumps. Add remaining ingredients and mix until well combined. Remove ¾ cup and set aside to use as the almond dipping sauce.
Make the skewers:
Cut the chicken cutlets lengthwise into long ½ to 1-inch-wide strips. Add them to 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 tablespoon 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 tablespoons of olive oil. Place the first batch of 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. Reduce the heat to medium. To prevent build-up of burned bits, wipe the oil out of the pan every other batch and heat fresh oil. Repeat until finished. Again, watch for burning, and note that depending on the heat retention of your pan you may be able to reduce your cooking time to about 2-½ minutes (five minutes total) after the first batch.
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.
Cook’s Note: If you can’t find chicken cutlets at the store, buy 2 skinless, boneless chicken breasts. Holding a sharp knife parallel to the cutting board, slice the breasts in half horizontally starting at the thick end. Place the breasts between two pieces of parchment paper, then pound the meat until it is uniformly about 1/4-inch-thick.