1tbsphoney(sub for 1tbsp orange juice for Whole30)
1tbspwhite wine vinegar
salt and pepper to taste
Instructions
In a bowl combine the coconut cream, lemon juice, ginger, garlic and spices. Add in the chicken and allow to marinate in the fridge for minimum 1 hour.
In a bowl combine the lettuce, cucumber and sliced red onion.
If using a grill, set to high heat, otherwise preheat the oven to 175 degrees Celsius. To cook the chicken, place in dish and bake in the oven for 25 minutes or alternatively cook on the grill for approximately 5-6 minutes per side. Once cooked, cut into small bite sized pieces.
In a bowl whisk together the salad dressing ingredients.
Cut the peach into eighths. Set the grill or sandwich press to high heat and lightly grease with oil. Place the peach slices on the grill and cook for approximately 2 minutes until grill marks appear, flip and cook on the other side for another 1-2 minutes until tender. Remove from the heat.
Add the chicken and warm peach slices to the salad, toss with the dressing and sprinkle with the chopped hazelnuts before serving. Enjoy!