Paleo Honey Mustard Chicken Salad
Last week I got a tooth implant for my congenital missing tooth, and as many of you might have seen on Instagram, I was on a complete soft food/liquid diet for about a week. I was going to post one of my yummy recipes that I came up with over the week for my soft food diet, but to be honest, I couldn’t bear to think about one more mushy/liquid food!
I NEED MY CRUNCHINESS
I’m a person who needs crunch, so after eating nothing but soft foods, the last thing I wanted to think about was more soft food! That being said, I’m posting one of my favorite chicken salads instead this week, featuring a secret ingredients and one of my favorite foods–plantains!
Not only do plantains taste delicious and are extremely versatile, but they’re also full of fiber, making them great for the digestive system (just what I need after having to go on an antibiotic for my tooth!). Plus, they’re natural brain and immune boosters! Someone I know who traveled to Costa Rica told me that the locals even use plantains to heal digestive disorders! Who knew?! See why Dr. Axe recommends plantains.
You can buy plantains green, which are starchier and are used more like potatoes, or you can buy them yellow/brown, which are a little sweeter and taste more like bananas. I don’t have a favorite kind to use for this dish, it really just depends on your preference and what you’re in the mood for. Feel free to experiment and tell me which one you like best! 🙂
- 3 tablespoons coconut oil
- 1 garlic clove, minced
- 2 large plantains (green or yellow), peeled and diced
- 1 small rotisserie chicken, shredded*
- 3 "sticks" from a stalk of celery, sliced
- ½ sweet onion, chopped
- 4 tablespoons Dijon mustard
- 3 tablespoons raw honey
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Sea salt, to taste
- Cilantro (optional garnish)
- First, place a large skillet over medium-high heat with the coconut oil. Add the minced garlic to the hot skillet.
- Next, once the skillet has become fragrant with garlic, add the diced plantains and cook until the sides have become slightly crispy and light brown (sometimes, if my plantains are very green, I have to cover the pan to make sure they cook on the inside, too).
- Then, add the celery and onions to the pan with the plantains, sautéing until the onions and celery are soft and translucent.
- Add salt to taste.
- Next. add the shredded chicken to the pan to crisp up.
- Then, season the ingredients in the pan with garlic powder, cayenne pepper, and some more salt to taste.
- Next, once the chicken is heated through, turn the heat down. Add the Dijon mustard and raw honey to the pan.
- Then, stir the ingredients in the pan until the honey is melted, the Dijon mustard is mixed in thoroughly, and the other ingredients are evenly distributed. Allow the flavors to develop for a few minutes.
- Finally, serve hot topped with chopped fresh cilantro (optional). This dish is also just as good cold the next day.
-Depending on the size of your rotisserie chicken or the size of your chicken breasts, you may need to adjust the amounts of the other ingredients.
-This dish goes great with plantain chips. You can never have enough plantains!