Recipe

Dinner

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Pan-Fried Chicken Breast Fillets
Leaves of Romaine Lettuce
Red Bell Peppers
, sliced
Yellow Bell Peppers
, sliced
Red Onions
, sliced
Green Onions
, chopped, for garnish
Sesame Seeds
, for garnish
Thai Dressing

Thai Chicken Salad

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 26 min
Servings: 2
  • 2 Pan-Fried Chicken Breast Fillets
  • 1/4 c. Thai Dressing
  • 8 Leaves of Romaine Lettuce
  • 1 Red Bell Peppers, sliced
  • 1 Yellow Bell Peppers, sliced
  • 1/2 Red Onions, sliced
  • 2 tbsp. Green Onions, chopped, for garnish
  • 1 tbsp. Sesame Seeds, for garnish
  • 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 2

Pan-Fried Chicken Breast Fillets🌐

If you salted and browned it right, your chicken will start with great flavor that you can further enhance with other seasonings.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 Boneless Skinless Chicken Breasts
  • 1/2 tsp. Olive Oil
  • 1/8 tsp. Kosher Salt
  • Start with thin pieces of chicken - you can either buy it thin sliced at the store, or butterfly and pound to even thickness. Pat dry with a paper towel - moisture is the enemy of browning. Sprinkle both sides with kosher salt.
  • Get your pan nice and hot over medium-high heat (I recommend stainless steel or cast iron), until a droplet of water skitters over the surface. Add a little oil, just enough to coat, and lay down the chicken. If it does not instantly sizzle, your pan wasn't hot enough. Leave them alone for at least four minutes to develop a nice golden crust and to let the chicken release from the pan naturally.
  • At this point gently try and lift the chicken, if the pan still holds onto it, then it's not ready yet so give it another minute. Flip it over, and you should have a deep golden crust - that's where the flavor is. Cook for another 3–4 minutes until the second side also releases easily and has a nice crust.

Thai Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 2 fl oz.
  • 1 tbsp. Coconut Aminos
  • 1 tbsp. Olive Oil
  • 1 Limes, juiced
  • 1/8 tsp. Cumin
  • 1/4 tsp. Ginger
  • 1/2 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.