Ginger Chicken Salad it's that simple
2 large chicken breasts (about 1.5 lb total)
coconut oil to cook the chicken
1/4 cup good mayonnaise or vegenaise
fresh ginger root- peeled
1 orange for zest and juice
1 small garlic clove - minced
1/4 tsp dried tarragon
In a large mixing bowl combine the mayonnaise, 1/8 tsp orange zest, the juice of 1/2 orange, 1 small garlic clove minced, and the ginger.
Use a microplane or a box grater to grate about 1/8 tsp fresh ginger. You can add more if you prefer a stronger ginger taste.
Sprinkle in the tarragon. Add salt and pepper to taste.
Coat a frying pan with coconut oil, and turn on medium/high heat.
Lightly sprinkle the chicken breasts with salt and put them into the hot pan.
Cook on both sides for about 3-5 minutes each.
When the chicken is finished cooking, remove from the frying pan and place on a cutting board (preferably w/ a trough to catch the juices). Cut the chicken into cubes (about 1 square inch), and add them to the ginger mayonnaise dressing while the chicken is still warm. Also add any juices that are left on the cutting board. Combine thoroughly.
Serve warm over a bed of greens or rice noodles. Use any leftover dressing as a sauce, drizzled over the salad or noodles.