Coconut and Strawberry Chicken Salad

In the spirit of being somewhere tropical I thought I’d share a recipe I turn to when it’s cold and grey and I need a gentle reminder of the places I’ve been. Places that even whilst I’m still there, I’m aware I will long for on my return home. The ocean, the warmth, the gardens, the palm trees, the magic that is so enchanting it’s difficult to grasp and impossible to cling to. And that’s where the beauty of food comes in, it has the power to transport you to places far away. Even when it’s freezing cold outside, there are always coconuts and limes to make believe. Not exactly seasonal eating, but a girl must always leave room for exceptions xx

P.S. If you’re not into chicken, firm tofu pan fried in a teaspoon or two of coconut oil works just as well xx

Coconut & Strawberry Chicken Salad
Recipe by Shelley Kamil

Ingredients
(Serves 2)

2 Roast chicken breasts, skin off, sliced
3-4 kale leaves – torn off the stem
Juice of half a lemon
2 handfuls spinach
8 strawberries sliced
1 bunch asparagus blanched and chopped
1/2 avocado sliced
Handful basil, roughly chopped
1/4 cup coconut flakes, lightly toasted
15 almonds, lightly toasted and crushed
2tbs pine nuts, lightly toasted
Dressing
1tbs red wine vinegar
1tbs mustard
1 tbs coconut sugar
1tbs olive oil
Squeeze of lime
Pink Himalayan Sea Salt

Directions|
1. In a small mixing bowl simply whisk together the dressing ingredients until coconut sugar disolves and set aside.
2. Blanch asparagus, immersing in boiling water for one minute then refreshing in ice cold water. Chop and add to a small mixing bowl, dress with a drop of olive oil, a squeeze of lemon juice and a sprinkle of sea salt, mix well and set aside.
3. Divide the kale and spinach between two serving bowls, massage with lemon juice until leaves begin to wilt and turn a vibrant green.
4. To assemble salad, divide sliced chicken breast between the two bowls and then top each bowl  with strawberries, asparagus, and avocado. Sprinkle with lightly toasted nuts, seeds, coconut flakes and basil, drizzle dressing over top and enjoy wholeheartedly xxx