It’s New Salad Sunday and I wanted to show you all more ways to use my JF Curry Salt. Today I did a regular and vegan riff on a Good Life Eatery salad. Serves 2.

INGREDIENTS:

1 green cabbage, sliced thin on the mandoline then roughly chopped
3 stalks of celery, sliced thin on the mandoline 
4 green onions, chopped
JF Marinated Cucumbers
JF Curry Turmeric Chicken 
Fresno chile peppers, sliced
Cilantro, roughly chopped

Marinated Cucumbers:
3 organic Persian cucumbers, sliced thin on the mandoline
2 Tbsp rice vinegar 
1 tsp black sesame seeds
1 tsp honey (I like Nette)
¼-½ tsp JF Spicy Salt

Curry Turmeric Chicken: (sub with my JF Vegan Shiitake Bacon for a vegan alternative)
½ tsp curry powder
½ tsp turmeric powder
1½ Tbsp refined coconut oil, melted
½-1 tsp JF Spicy Salt
2 organic chicken breasts, halved 
Olive oil (I like Kyoord) 
JF Curry Salt, to taste 

Coconut Curry Dressing:
1 Tbsp almond butter
1 Tbsp fresh lime juice, more to taste
⅓ cup coconut milk (sub coconut cream)
½ tsp turmeric powder
½ tsp curry powder 
Black pepper, to taste
JF Curry Salt, to taste 
Water, as needed 

PROCESS:

Marinated Cucumbers
Add your cucumbers, rice vinegar, black sesame seeds, honey, and JF Spicy Salt to a large bowl. Mix to combine then set aside to marinate. 

Chicken Marinade 
In a small bowl, whisk together the curry powder, turmeric powder, melted refined coconut oil, and JF Spicy Salt. Pour this over your halved chicken breast; use your hands to coat both sides. Set aside to marinate. 

In a sauté pan begin to warm your olive oil. Lay in your marinated chicken breasts, allowing them to brown on either side, then remove from the heat and cool completely. 

Once at room temperature, shred each chicken breast with a fork. Then season with JF Curry Salt to taste. 

Coconut Curry Dressing
In your blender add the almond butter, lime juice, coconut milk, turmeric powder, curry powder, black pepper, and JF Curry Salt. Pulse to combine. Add extra lime juice and water to reach your desired consistency. 

Crunchy Creamy Coconut Curry Salad 
In a large bowl, using the green cabbage as your base, begin to build your salad. Layer on the celery, green onions, JF Marinated Cucumbers, and shredded JF Curry Turmeric Chicken (sub JF Vegan Shiitake Bacon for the vegan version). Finish with fresno chile peppers and some cilantro, then dress in my Coconut Curry Dressing. Enjoy!