Asian Chicken Salad

3/4 lb chicken breasts, cooked and chopped
1/2 cup almonds, sliced
1 cup carrots, shredded
2 cups greens, shredded (bok choy, cabbage, kale, etc)
garlic powder
ground ginger
salt

Mix all together.  Sprinkle with garlic, ginger, and salt.  Top with Soy Dressing (light and thin) or Not Peanut Sauce (thick and creamy).

Soy Dressing
1 Tbsp coconut oil (or olive oil)
1 Tbsp soy sauce (good quality tamari, or coconut aminos)
1 Tbsp rice vinegar

Not Peanut Sauce

Chicken Curry

4 servings

An extremely simple chicken curry recipe.  Serve with Roast Cauliflower,  Smashed Cauliflower, or just microwaved cauliflower mashed up with a fork.  This could also be a filling for paleo crepes.  If you have a non paleo eater in your house this is delicious with couscous.

chicken breasts (about 1 lb), cut in bite-size pieces and lightly salted
1 T coconut oil
1 lb carrots, sliced thin
1/2 cup sliced onion (optional)
1 can whole coconut milk
2 tsp curry (up to 1 T if you like it spicy)
1/4 cup golden raisins

Heat coconut oil in skillet on medium heat.  Add chicken; toss until browned on all sides.  Push chicken to side; add carrots and onions.  Cook until slightly softened.  Add coconut milk, raisins, and curry.  Cover and reduce to low simmer.  Let cook for 15 minutes, or until carrots are soft and chicken is done.

Marinated Zucchini

1 lb zucchini

olive oil

salt and pepper

Julienne zucchini.  (Or use peeler to slice off thin strips.)  Sprinkle with salt and let sit for 15 minutes.  Squeeze dry with paper towels.  Drizzle with olive oil; sprinkle with pepper.  Let sit in refrigerator 1 day to soften.

This is a good quick filling for omelets or paleo crepes.  It's also good with Savory Cashew Cheese on top for a quick snack.