Warm Chicken Salad
Serves 4
For the chicken
1 tablespoon avocado oil
4 bone out chicken thighs (I like skin-on)
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
2 cups chicken stock
1 - 2 teaspoons green, yellow or red curry paste
For the salad:
1 head napa cabbage, thinly sliced, about 4 cups
4 large handfuls baby arugula, about 4 cups
1 tablespoons coconut aminos
¼ cup toasted sesame seeds
¼ cup toasted pumpkin seeds
For the chicken:
In a large cast iron skillet, heat oil over medium high heat until hot, add chicken, skin side down and cook until golden brown, about 3 - 4 minutes; turn chicken on other side and cook until golden, about 3 -4 minutes. Remove chicken from the pan; set aside. Add bell pepper and onion, reduce heat to medium and continue cooking until slightly charred and softened, about 5 - 6 minutes. Slowly add in stock, scraping up brown bits from the bottom of the pan. Whisk in curry, return chicken to the pan and cook, over medium heat at a simmer, uncovered, until stock reduces almost completely and chicken is cooked through (touch the chicken and it should be firm, but not hard OR squishy). Remove from heat.
For the salad:
Combine napa cabbage and arugula, add in warm chicken mixture and coconut aminos, toss to coat and slightly wilt greens; seasoning with salt and pepper, if desired. Sprinkle with sesame and pumpkin seeds. Eat and enjoy!
