Caveman Cuisine: Holy Mole Chicken Salad

Not a traditional version of the Mexican favorite, but delicious nonetheless.


1 8oz chicken breast 
2oz unsweetened chocolate (I used Baker's brand)
2oz coconut butter (Let's Do Coconut brand)
1/4 tsp chili powder
1tbsp avocado oil
2 cups romaine lettuce (shredded)
1/4 white onion (thinly sliced)
1 small carrot (shredded)
3-4in section of cucumber (diced)
1 tbsp roasted pumpkin seeds


Heat 1/2 of the avocado oil (2 tsp) in a saute pan over medium heat.  Add the chicken and saute for 2-3 min per side.  Turn the heat to low and cover the pan with a lid.

In a double boiler (or with a Pyrex measuring cup suspended in a pot of boiling water by its handle) melt the chocolate and coconut butter gradually mixing them together.  Add chili power and stir until completely incorporated.

Drizzle the remaining avocado oil over the romaine lettuce, onion, carrot, and cucumber.  Remove the chicken breast from the pan and place on top of the salad.  Pour the mole sauce over the chicken.  Sprinkle with roasted pumpkin seeds. 

Yield: One wholy delicious serving
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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