Indonesian Chicken Salad Recipe
INDONESIAN CHICKEN SALAD RECIPE
FOOD AS MEDICINE:
Capsaicin is responsible for giving pepper and other spices like cayenne their heat. This compound is know for increasing thermogenesis in the body by promoting the body to burn fat for fuel. Capsaicin is also known to prevent a decline in metabolic rate that typically follows weight loss. Try this indonesian chicken salad recipe to add capsaicin in your diet!
Makes 4 servings
1 cup long beans or green beans, chopped into 1 inch sections
1 pound pasture raised chicken, cooked and shredded
4-6 shallots (about 1 cup), thinly sliced
6-8 thai chilies, finely chopped
2 stalks lemongrass, white part only, finely chopped
1 red bell pepper, thinly sliced
2 Tablespoons olive oil
2 teaspoons toasted sesame oil
Juice and zest of 1 lime
1-2 teaspoons fish sauce, we like Red Boat brand
1 Tablespoon wheat free Tamari or Coconut Aminos
Sea salt to taste
Romaine or butter lettuce for serving
Blanch the green beans by placing in a pot of boiling water for about 2 minutes, until color becomes vibrant green. Immediately drain into a colander and run under cold water. Place the chicken in a large bowl and add the shallots, thai chiles, lemongrass, bell pepper and green beans (once cooled). Toss to combine.
In a small bowl, whisk together the olive oil, sesame oil, lime juice and zest fish sauce and tamari. Pour the mixture over the salad and toss until thoroughly coated. Season to taste. Serve over romaine or butter lettuce.
Nutrition facts per serving: 274 Calories, 9g Fat, 13g Carbohydrates, 34g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!