Ingredients
For the chicken:
4 chicken breasts, cut into approx 1 1/2″ pieces
1 tsp ghee or other quality cooking oil
2 Tablespoons chicken masala spice
salt to taste
1/2 lime
1 med clove garlic, mashed
For the salad:
1/4 green cabbage, shredded or “julienned”
1/4 red cabbage, shredded
1/2 yellow pepper, julienned
1/2 red pepper, julienned
1/4 small red onion, julienned
Chopped cilantro
toasted cashews
For the dressing:
1 tsp toasted sesame oil
1 tsp coconut milk
2 tsp lemon juice
1 tsp minced ginger
lime juice to taste
Preparation
Turn on the toaster oven to 200˚ and put the rack on the medium setting. Put the oil, spice and salt in the pan, and then add the chicken pieces, mixing everything thoroughly to coat. Place the chicken in the oven, set the timer on for 10 minutes and let cook slowly. You can turn the chicken half-way through if you like. Do not overcook the chicken. When it is done it should be moist and tender, and you should be able to cut into it with the back of a spoon. Remove from the pan, season with more salt if necessary, add the lime juice and the mashed garlic, mixing thoroughly.
To make the salad, simply place the salad ingredients in a large container, and keep on hand to make meals as you need them. This amount will usually make 2 meals. For this dish, toss about 1 1/2 cups of salad mix in a bowl with the dressing ingredients until everything is coated, plate with the salad down first, then top with the warm chicken, and added the cilantro and nuts at the end, with an extra squeeze of lime. Serve.