Warm Chicken Salad

Warm Chicken Salad

Serves 4


For the chicken

1 tablespoon avocado oil

4 bone out chicken thighs (I like skin-on)

1 red bell pepper, thinly sliced

1 red onion, thinly sliced

2 cups chicken stock

1 - 2 teaspoons green, yellow or red curry paste

For the salad:

1 head napa cabbage, thinly sliced, about 4 cups

4 large handfuls baby arugula, about 4 cups

1 tablespoons coconut aminos

¼ cup toasted sesame seeds

¼ cup toasted pumpkin seeds


For the chicken:

In a large cast iron skillet, heat oil over medium high heat until hot, add chicken, skin side down and cook until golden brown, about 3 - 4 minutes; turn chicken on other side and cook until golden, about 3 -4 minutes. Remove chicken from the pan; set aside. Add bell pepper and onion, reduce heat to medium and continue cooking until slightly charred and softened, about 5 - 6 minutes. Slowly add in stock, scraping up brown bits from the bottom of the pan. Whisk in curry, return chicken to the pan and cook, over medium heat at a simmer, uncovered, until stock reduces almost completely and chicken is cooked through (touch the chicken and it should be firm, but not hard OR squishy). Remove from heat.


For the salad:

Combine napa cabbage and arugula, add in warm chicken mixture and coconut aminos, toss to coat and slightly wilt greens; seasoning with salt and pepper, if desired. Sprinkle with sesame and pumpkin seeds. Eat and enjoy!




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