One of my favorite flavor combinations is coconut and lime. It's refreshing, tangy and sweet which is why this is a great choice to liven up your salads!

(Yields 4 Servings)

Ingredients for Chicken:

• coconut oil (for greasing skillet)
• 4 boneless skinless chicken breasts, cubed
• 2 Tbsp lime juice
• 2 Tbsp of light coconut milk (canned)
• 1Tbsp + 1tsp honey
• 2 Tbsp unsweetened coconut (medium, shredded)
• 2 Tbsp sunflower seeds
• 1-2 Tbsp Omega Crunch Roasted Maple Shelled Flax
• (chopped nuts would be delicious too!)
• leafy greens

Ingredients for Dressing:

• 1/4 cup lime juice
• 2 Tbsp olive oil
• 1.5 Tbsp honey
• 1 Tbsp light coconut milk

Method for Chicken:

Heat the coconut oil in a large skillet. Add the cubed chicken breast. Cook through and brown the outer edges. Add the lime juice, coconut milk and honey and cook over medium/high heat until the sauce reduces and becomes a glaze. Reduce heat to simmer. Addin the shredded coconut, sunflower seeds, shelled flax seeds, and any other nut you choose to add. Stir until all the coconut and seeds are evenly distributed. Allow to cool before serving on a bed of greens.

Method for Dressing:

Combine all ingredients in a medium bowl and stir/whisk until all the honey is dissolved. Pour over each serving of salad.

Recipe by Kitchen Caleigh