Lakshmi Salad

• Organic free range boneless,skinless chicken breast
• brussel sprouts (cut in quarters)
• celery (3-4 stems cut into med thick slices)
• plain kefir
• green curry paste
• spring greens + romaine hearts

1. Clean chicken and cut into rough pieces
2. stir fry in hot wok or cast iron skillet in coconut or olive oil - 10 minutes
3. Add brussel sprouts and celery
4. Cook for 10 more minutes
5. salt + pepper to taste
6. Then simmer on med-low for 10-15 more minutes until chicken is tender and brown
7. Meanwhile pour 1 cup of kefir into small bowl
8. Add i heaping tblsp of green curry paste to kefir and mix thoroughly.
9. Add a pinch of fresh squeezed lime and stir.
10. Blend romain hearts + spring mix and pour on 1/4 cup of kefir-curry dressing and coat salad greens thoroughly.
11. once chicken/veg stiry fry is finished. Place in a row along top of salad and drizzle with dressing!

range, brussel sprouts, celery, kefir, green curry, spring greens

Taken from www.epicurious.com/recipes/member/views/lakshmi-salad-52347091 (may not work)