Ingredients
| • | 1 tbsp coconut oil |
| • | 2 lbs chicken breasts sliced into small strips |
| • | 1 x 20 oz / 560g can of unsweetened pineapple chunks |
| • | 4 medium carrots, peeled and sliced into thin sticks |
| • | 1 large English cucumber, sliced into thin sticks |
| • | 8 green onions (scallions), thinly sliced |
| • | 1 lb bean sprouts, rinsed and drained well |
| • | 6 oz salted roasted peanuts, roughly chopped |
| • | 4 TBSP natural crunchy peanut butter |
| • | 8 TBSP pineapple juice (from the can of chunks) |
| • | 4 tsp soy sauce |
| • | 4 tbsp extra virgin olive oil |
| • | Freshly ground pepper |
| • | 4 handfuls fresh baby spinach |
Directions
1. Heat the coconut oil in a skillet and saute the chicken strips until they are golden brown.
2. Drain chicken strips on kitchen towel (paper) and leave to cool.
3. Drain the juice from the pineapple and reserve.
4. Place pineapple chunks in a large bowl with the carrot and cucumber sticks, onions, and bean sprouts.
5. Roughly chop 4 oz of the peanuts and add to the bowl of vegetables.
6. In a small bowl whisk the peanut butter with the pineapple juice and soy sauce.
7. Slowly add the olive oil, whisking well until completely incorporated.
8. Season with pepper.
9. Pour the peanut sauce into the bowl with the vegetables and add the cold chicken strips.
10. Toss all ingredients together until everything is well coated in the sauce.
11. Place a handful of spinach on each plate and spoon the chicken and vegetable mixture on top.
12. Sprinkle the remaining 2 oz of peanuts over the salad as garnish.
by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)
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