My husband despises the name of this dish, taken from Tosca Reno’s book, “The Eat Clean Diet, Recharged!” . I think its kind of memorable, although I have to agree that you don’t really want to associate food with an ‘explosion’ of any kind… Regardless, this is a delicious salad with fresh, healthy and readily available ingredients that we keep coming back to. You will feel like you are doing your body justice by eating it. The filling, high fiber vegetables, protein rich chicken and the creamy, nutty dressing will leave you feeling satisfied in both mind and body.
Ingredients (Serves 4)
- 4 cups organic chicken or vegetable stock
- 2 boneless, skinless chicken breasts
- 2 tbsp natural almond butter
- 1 tbsp honey
- 1 tbsp coconut oil
- Dash of hot chili oil
- 1 large telegraph cucumber, cut into matchsticks
- 1 bunch spring onions (4-5) cut into thin ribbons
- 1 zucchini, cut into matchsticks
- 2 medium sized carrots, cut into matchsticks
- 2 bunches romaine lettuce, chopped
- 1 cup fresh chopped coriander
Place the stock in a medium saucepan and bring to boil. Add the chicken breasts to the boiling stock then remove from heat and cover to poach for 25 minutes, turning once. You want to ensure the chicken breasts are fully submerged in the liquid to ensure even cooking.
Combine the cucumber, onions, zucchini, carrots and lettuce in a large bowl and lightly season with salt and pepper.
Remove the chicken from the poaching liquid and shred into bite sized pieces and add to salad.
To make the salad dressing, combine the almond butter, oils and honey in a food processor and combine. Add ¼ cup of the poaching liquid and process until smooth.
Drizzle dressing over the chicken salad, garnish with the fresh coriander and serve.