Toasted coconut is the star in this chicken salad with cooling lime and warming ginger, such complex flavors that you are going to want to put on your menu over and over. Leftover chicken works great for this dish and you can swap it out for another meat that you have cooked up in the fridge such as ground beef, turkey or pork!
Prep Time: 10 minutes
Cooking Time: 0 minutes
¼ cup dried & unsweetened coconut, toasted
2 4-ounce leftover boneless & skinless chicken thighs, minced
4 tablespoons olive oil
2 tablespoons coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon minced fresh ginger
1 tablespoon fresh lime juice
2 medium celery stalks, diced
2 collard green leaves, stems removed & minced
Arrange dried coconut in a skillet set to medium-low heat on the stove. Carefully toast by stirring frequently until it is golden in color and remove from the pan and set aside.
Stir remaining ingredients together in a bowl until very well combined.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 5