2chicken breastssliced in half to make 4 thin chicken breasts (or 3-4 chicken breast filets)
2tablespoonsavocado oilor cooking oil of choice
For the Sweet Potatoes:
1large sweet potatoshredded
1tablespoonavocado oilor cooking oil of choice
salt & pepper
For the Dressing:
1 ½tablespoonsrice vinegar
1tablespoontamarigluten-free soy sauce
For the Salads:
thinly sliced red cabbage
1cucumberpeeled, seeded and sliced
unsweetened shredded coconut
For the Chicken: Heat the avocado oil in a medium skillet over medium-high heat. Season both sides of the chicken with salt, pepper and curry powder. Cook the chicken on each side for 4-5 minutes, until cooked through. Let cool, then slice into thin strips.
For the Sweet Potatoes: Heat the avocado oil in a medium skillet over medium heat (I like to use cast iron or non-stick for this). Add the sweet potatoes, season with salt and pepper and cook for 7-9 minutes until soft, stirring often.
For the dressing: Place all the ingredients except the olive oil in a small food processor. Process until smooth. With the processor running, slowly add the olive oil until incorporated. Alternatively you can add all the ingredients to a jar and shake to combine.
To Assemble the salads: Divide the salad dressing up evenly between 4 large mason jars. Divide the chicken up and add on top of the dressing. Add the vegetables in this order: sweet potatoes, red cabbage, coconut, cucumbers, greens.
Add lids (I like these plastic mason jar lids) and refrigerate for up to 4 days. To serve simply pour the salad onto a plate and mix with the dressing. Enjoy!