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Asian Chicken Salad with Thai Dressing

salad with chicken and almonds on plate with marble background

This healthy Asian chicken salad with Thai dressing packs some of our favorite flavors and nutrients without the typical carb-load most Asian salads bring to the table. Julienned and finely diced vegetables replace noodles and present extremely well, making this salad a great, lighter option for serving at your next lunch or dinner party. Substitute sliced and grilled portabello mushroom to make it vegetarian.

Ingredients (Serves 4)

  • 1 lb organic, free-range/pasture-raised chicken breast (substitute tofu or portabello mushroom for vegetarian option)

Marinade

  • 1 1/2 Tbs. Tamari or Braggs
  • 1 1/2 Tbs. grapeseed oil
  • 1 Tbs. lemon juice
  • 2 Tbs. orange juice
  • 1/4 tsp. Sriracha Hot Chili Sauce

Salad

  • 4 c. fresh organic greens, plated as a base for the salad
  • 3/4 c. snap peas, cubed
  • 3/4 c. carrots, julienned or finely diced
  • 3/4 c. green beans, blanched
  • 3/4 c. cucumber, diced
  • 1 c. celery, julienned or finely diced
  • 1/3 c. red onion, minced
  • 1/3 c. water chestnuts, sliced and halved
  • 3/4 c. colored pepper, julienned or finely diced
  • 1 orange, 4 slices
  • 1/4 c. lightly toasted slivered almonds
  • 2 Tbs. lightly toasted sesame seeds

Thai Dressing

  • 1/3 c. olive oil
  • 1/2 Tbs. sesame oil
  • 1 Tbs. tamari or Braggs
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. white balsamic vinegar
  • 1 cloves garlic, minced
  • 1 Tbs. minced fresh ginger root
  • ½ tsp. prepared Dijon-style mustard
  • 1 teaspoons honey
  • ground black pepper to taste
  • 1 tsp. orange zest

Preparation Method

  1. Combine all marinade ingredients in a large reusable container.
  2. Slice chicken into 1″ strips and marinate for 45 minutes.
  3. While the chicken marinates, bring a pot of water to a boil. Add the green beans, cooking until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking (blanching)
  4. Prepare the remaining salad ingredients, placing atop a bed of greens. Leave the orange slice, almonds, and sesame seeds until just before serving.
  5. Prepare Thai dressing by combing all ingredients in a blender or food processor.
  6. Saute (or grill, if available) the chicken until cooked through, about 5 minutes per side.
  7. Top salad with chicken, an orange slice, slivered almonds, and sesame seeds, and then dress to taste.
  8. Enjoy!

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Mulligatawny Curried Coconut Chicken Soup

Mulligatawny Soup Recipe

This healthy Mulligatawny Curried Coconut Chicken soup is a lunch favorite at Mountain Trek for its rich and delicious flavors and beautiful color. It includes a good variety of vegetables and other ingredients, offering you a wide range of nutrients. The coconut milk adds thickness and healthy fat, while the spicy of the jalapeno and sweet of the apple dance in harmony on your tongue.

Vegetarian Option: Omit the chicken and add chickpeas for protein and texture.

Serves 4.

Ingredients (Serves 4)

  • 4 organic free-range chicken breasts, 4 or 5 ounces each.
  • 1 tablespoon olive oil
  • 1 ½ cups yam, diced
  • 1 ½ cups celery, chopped
  • 1 ½ cups carrot, chopped
  • 1 ½ cups onion, chopped
  • ¾ cup canned diced tomatoes
  • 2 cloves garlic, minced
  • 1 ½ tablespoons fresh ginger, grated
  • ½ large jalapeno, seeded and finely chopped
  • 4 cups chicken stock
  • 1 ¼ tablespoons curry powder, lightly toasted
  • ¾ cup canned coconut milk
  • ½ cup tart apple, finely chopped
  • pinch pepper
  • ¾ teaspoon salt, or to taste
  • 1 tablespoon fresh cilantro, chopped
  • ½ teaspoon turmeric

Method

  • Cube the chicken breasts and sauté until just cooked through.
  • Sauté vegetables to soften, stir in curry powder and ginger and cook for a minute or two.
  • Add stock, and bring to boil. Reduce heat and simmer until veggies are tender.
  • Add the chicken cubes to soup along with coconut milk and apple.
  • Season to taste and enjoy!

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you eat healthfuly, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Sherry Stuffed Chicken Breasts

Make a little gravy from the leftover mushroom stuffing. Add 2 c. chicken stock to remainder of mushroom stuffing, add salt & pepper to taste. Cook for 3 minutes – strain juice off and thicken with 1 tsp of arrowroot mixed with water.
4 – ½” rounds of yam – baked

Steam:
16 Brussel sprouts
12 New carrots
20 Pearl onions
Sprigs of fresh thyme

Portions:
Women – 4 oz. Chicken, 4 brussel sprouts, 3 new carrots, 5 pearl onions, ½” round of yam
Cranberry salsa – 1 Tbs. per serving & Gravy – 1 Tbs. per serving

Men – 5 oz. Chicken, 4 brussel sprouts, 3 new carrots, 5 pearl onions, ½” round of yam
Cranberry salsa – 1 Tbs. per serving & Gravy – 1 Tbs. per serving