2 TBSP coconut oil
2 cloves garlic, minced
1 lb pastured chicken breast, cut into strips
salt and pepper to taste
3 carrots, shredded
1/2 cup creamy dressing (preferably homemade)
- Heat oil over medium heat.
- Add garlic and cook for about 2 minutes, until just beginning to color.
- Add chicken strips, sprinkle with salt & pepper, and saute until cooked through – approx 10 mins.
- Remove chicken from pan, place in a glass container with cover, and refrigerate until cool.
- Cut chicken into small pieces and combine with shredded carrot.
- Mix in dressing and enjoy.
Serves 4.
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SIDE NOTES:
~ Of course, you have many different options for cooking the chicken. Whatever works best for you is fine, and it doesn’t specifically have to be breast meat. I’ve poached a whole chicken before & diced up some of it for chicken salad. Up to you!
~ You can add a little celery or whatever else floats your boat.
~ Instead of using a creamy dressing, if you prefer, you can substitute some high quality mayo or simply use olive oil.
Dairy Free, Gluten Free, Egg Free, Nut Free, Grain Free, Vegan, Sugar Free, Raw
If eating dairy free, use mayo or olive oil instead of a creamy dressing. If eating gluten and/or sugar free, be careful with your choice of packaged goods such as mayo or dressing. If eating egg free, use olive oil instead of a creamy dressing (unless you use one that doesn’t contain egg).
