INGREDIENTS
For the sauce
- 2 tablespoons coconut sugar
- 4 tablespoons water
- ½ cup unsweetened, paleo-friendly barbecue sauce
- 4 packets Instant Thai Coconut Bone Broth
- ⅓ cup almond butter
For the salad
- 1 pound boneless skinless chicken breast, poached and diced
- 1 cup frozen broccoli, steamed and roughly chopped
- 2 avocados, diced
- 8 scallions, thinly sliced and separated into whites and greens
- ½ cup cilantro leaves and stems, finely chopped
- 2 tablespoons sesame seeds
- 1 lime, quartered
DIRECTIONS
In a medium mixing bowl, combine the sauce ingredients and stir until combined. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency.
In a large mixing bowl, combine the chicken, broccoli, scallion whites, cilantro and sesame seeds. Pour the sauce over the mixture and toss. Spoon the salad into bowls and top with avocado, scallions greens, and a lime wedge. Serve cool.
In This Recipe
