Ingredients
Organic free range boneless,skinless chicken breast
brussel sprouts (cut in quarters)
celery (3-4 stems cut into med thick slices)
plain kefir
green curry paste
spring greens + romaine hearts
Preparation
Clean chicken and cut into rough pieces stir fry in hot wok or cast iron skillet in coconut or olive oil - 10 minutes Add brussel sprouts and celery Cook for 10 more minutes salt + pepper to taste Then simmer on med-low for 10-15 more minutes until chicken is tender and brown
Meanwhile pour 1 cup of kefir into small bowl Add i heaping tblsp of green curry paste to kefir and mix thoroughly. Add a pinch of fresh squeezed lime and stir.
Blend romain hearts + spring mix and pour on 1/4 cup of kefir-curry dressing and coat salad greens thoroughly.
once chicken/veg stiry fry is finished. Place in a row along top of salad and drizzle with dressing!
