Papaya Mango Coconut Chicken Sandwich
I love talking to people at checkout stands especially at the grocery store, well that is when they seem friendly. You know those people whom you walk up to and they are immediately warm and friendly, not the ones that seem that they are about to wilt away into the linoleum and can barely muster up a hello. I know, we all have our social and unsocial moments but I like to chat it up whenever possible out in the world; it makes me feel somehow that I am connected to my community. That’s why I try to go to the same store locations every time I grocery shop to try to build some rapport with the store associates. So far, I think I’ve got in good with one store and I’m working on the other store I frequent.
To walk in to the line and have the checkout people recognize me and my baby feels good and it feels like it restores some aspect of humanity and tranquility in a world that can often be heartless and rushed.
So I’m checking out with my many coconut products as I live on them and the cashier asked me what I do with each one. I told her about this and that and she in turn started sharing with me her uses for each. Most of her uses were non paleo so I just smiled, nodded and dreamed of those non paleo days but she had a great idea using coconut cream and fruit salsa for a marinade. My ears perked up at that idea and I knew I could make something paleo out of that.
I left the store with a hop in my step and a grin on my face just from a simple 5-minute conversation with the check stand lady and I would like to think that we set a tone in the store at the moment for conversation, community and compassion. Try it! Take a couple extra moments to talk to those around you in your everyday tasks and soak in what they have to say and just…connect!
2 lbs. organic cage free chicken breasts, cut into 1” chunks
1 can coconut cream
1 can coconut milk (I like to use light to offset the cream)
1 papaya, diced
1 small mango, diced
½ white onion, diced
2 Tbs. cilantro, chopped
2 Tbs. lemon juice
1 avocado, sliced
basil, for garnish
Julian Bakery Coconut Paleo bread, toasted
- Combine the papaya, mango, onion, lemon juice and cilantro in a bowl and let sit for at least a half hour (if possible) so that the flavors combine, set aside
- In a large bowl, add 1 can of coconut cream, 1 can of coconut milk and the fruit salsa and stir to combine. Add the chicken and let the mixture marinate for at least 20 minutes or up to one day (the longer the better)
- Cook the chicken pieces for about 3 minutes on each side until cooked throughout
- Place the chicken on top of the bread, add the avocado slices and basil to the sandwich and ENJOY!
Check Out This Other Great Paleo Gluten Free Low Carb Recipe By Julian Bakery