Spring Roll Chicken Salad
Author: Adapted from Clean Eating
  • 1 Tbs natural peanut butter
  • 1 Tbs coconut aminos
  • 2 Tbs fresh lime juice
  • ½ tsp apple cider vinegar + more to taste
  • ¼ tsp toasted sesame oil
  • ⅛ tsp red pepper flakes
  • 2 small chicken breasts, poached or roasted (easy dry poached recipe below)
  • 1 English cucumber; spiralized, julienned or grated
  • 1 carrot; spiralized, julienned or grated
  • 1 small beet, spiralized, julienned or grated
  • 1 green onion thinly sliced
  • ¼ cup chopped fresh cilantro
  • 2 Tbs chopped fresh mint
  • 1 Tbs hemp hearts
  1. Make the dressing: Add all ingredients to a small jar; seal and shake until smooth. Taste and adjust to desired thickness, using additional lime juice or vinegar.
  2. Make the salad: In a large bowl, toss together the cucumber, carrot and beets. Add onion, cilantro and mint. Pour dressing over and toss to coat. Sprinkle with hemp hearts and top with chicken.
Store leftover salad and dressing separately. The beets will bleed, discoloring the cucumber and carrot, so if storing, keep the beets separate until serving. Toss before eating.

I highly recommend the "dry poaching" method for cooking your chicken, recommended by The Kitchn. I've included the recipe in this post, but I highly recommend visiting The Kitchn - their site is full of great resources and recipes.
Recipe by Raisin & Fig at https://www.raisinandfig.com/spring-roll-chicken-salad/