Recipe

Lunch

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Olive Oil
Boneless Skinless Chicken Breasts
Sea Salt & Black Pepper
Leaves of Romaine Lettuce
Red Bell Peppers
Yellow Bell Peppers
Red Onions
Green Onions (Scallions)
Thai Dressing

Thai Chicken Salad

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 26 min
Servings: 2
  • 1/4 c. Thai Dressing
  • 1 tbsp. Olive Oil
  • 2 Boneless Skinless Chicken Breasts, pounded/flattened until even thickness (or you can use shredded chicken from rotisserie chicken)
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 4 Leaves of Romaine Lettuce
  • 1 Red Bell Peppers, sliced
  • 1 Yellow Bell Peppers, sliced
  • 1/2 Red Onions, sliced
  • 2 tbsp. Green Onions (Scallions), chopped
  • Heat the olive oil in a medium skillet over medium-high heat. Season the flattened chicken breasts with salt and pepper, and sauté in the olive oil until cooked through, about 6-8 minutes per side.
  • Allow the chicken to cool slightly, slice into bite-sized pieces, and set aside.
  • To assemble your salad, take one large leaf of romaine lettuce and top with cooked chicken, sliced red pepper, sliced yellow pepper, and red onions. Drizzle with Thai dressing and garnish with chopped green onions and sesame seeds.
Prep Recipes 1

Thai Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 1 c.
  • 2 tbsp. Coconut Aminos
  • 2 tbsp. Olive Oil
  • 2 Limes, juiced
  • 1/4 tsp. Cumin
  • 1/4 tsp. Ginger
  • 1 Garlic Cloves, minced
  • 1/8 tsp. Salt & Pepper, to taste
  • In a small bowl, whisk the coconut aminos, olive oil, and lime juice until well combined.
  • Next, add the cumin, ginger, and garlic.
  • Add the salt and pepper, to taste. Stir well and set aside.