Chicken Explosion

Recipe posted with permission from Eat-Clean Diet Recharged

Yield: 4 servings


  • 4 cups low sodium Chicken Broth or Vegetable Stock
  • 1×1 inch piece of fresh Ginger, chopped
  • 2 boneless, skinless Chicken Breasts
  • 2 Tbsp natural Nut Butter (peanut, cashew or almond)
  • 1 Tbsp natural Honey
  • 1 Tbsp Coconut Butter, melted (if unavailable use Olive Oil)
  • 1 dash Hot Chili Oil
  • 1 English Cucumber, cut into matchsticks
  • 1 bunch Spring Onions (about 4 or 5), sliced lengthwise into thin ribbons
  • 1 firm Zucchini
  • 2 Carrots, cut into matchsticks (about 2 cups)
  • 2 bunches Romaine Lettuce, inner tender green and white parts only (save the dark green leaves for a salad), chopped
  • 1/4 cup coarsely chopped fresh Cilantro


  1. Place stock in medium saucepan and bring to a boil.  Add ginger.  Add chicken breasts and let them cook over low heat until they are no longer pink inside, about 10 minutes.
  2. Remove from heat.  Using a slotted spoon, remove chicken from pan and let cool.  Reserve cooking liquid for use in dressing.
  3. To make dressing, combine nut butter, honey, melted coconut butter and hot chili oil in food processor or jar with tight fitting lid.  Add 1/4 cup cooking liquid.  Process or shake well.
  4. Combine cucumber, onions, zucchini and carrots with lettuce and toss well in large salad bowl.
  5. Divide the salad among four plates.  Shred cooked chicken over each salad.
  6. Drizzle dressing over salad, garnish with cilantro and serve.

Nutritional value per serving: Calories: 381, Calories from fat: 105, Protein: 37g, Carbs: 31g, Total fat: 13g, Saturated fat: 3g, Fiber: 10g, Sodium: 610mg, Cholesterol: 69mg, Sugar 13g

For more info on Tosca Reno and the Eat Clean Diet check out


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