Plant Paradox Romaine Salad with Avocado and Cilantro-Paste Chicken

(from greenfood’s recipe box)

Prep time: 15 minutes
Serves 1 people

Ingredients

  • CHICKEN
  • 1 tablespoon avocado oil
  • 4 ounces bone in, skinless pasture-raised chicken breast, cut into 1/2 -inch-thick strips
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon sea salt, preferably iodized
  • PESTO
  • 2 cups chopped cilantro
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt, preferably iodized
  • The New Plate Cilantro Pesto
  • DRESSING
  • 1/2 avocado, diced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Pinch sea salt, preferably iodized
  • SALAD
  • 1 1/2 cups chopped romaine lettuce
  • Chopped radishes (optional)

Directions

  1. AKE THE CHICKEN: Heat the avocado oil in a small skillet over high heat. Place the chicken strips in the hot pan and sprinkle with the lemon juice and salt. Sauté the chicken strips for about 2 minutes; turn them and sauté for another 2 minutes, until cooked through. Remove from the pan and reserve.

  2. MAKE THE PESTO: Place the ingredients in a high-powered blender. Process on high until very smooth.

  3. MAKE THE DRESSING. Toss the avocado in 1 tablespoon of the lemon juice and set aside. Combine the remaining 1 tablespoon lemon juice, the olive oil, and salt in a mason jar with a tight-fitting lid. (Double the ingredients if making two batches.) Shake until well combined.

  4. TO SERVE. Toss the romaine in the dressing. Arrange the avocado and chicken over the lettuce and spread the pesto on top.

  5. VEGAN VERSION: Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a 3/4-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.

  6. VEGETARIAN VERSION: Same as above or substitute acceptable Quorn products.

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