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Paleo diet recipes often spring from necessity in my home. This one came about because of a lettuce shortage this summer. Because of prolonged heat waves, lettuce in private gardens as well as farmers' fields turned bitter so fast it could not be used.
However, at the local farmers' market, and at the co-op, I found organic red peppers - stunning in their color and perfection - and gloriously tasty. They served as the inspiration for this recipe.
Red Pepper/Chicken Salad - serves 2
organic chicken breast - cooked and cubed - approx 1 cup
1 medium / large organic red bell pepper - cubed
1 medium organic carrot - sliced thin
3 scallions chopped
4 - 5 anchovy fillets
1 teaspoon prepared mustard
2 - 3 Tablespoons organic coconut oil
salt & pepper to taste
2 Tablespoons warm water
Chop anchovy fillets, add mustard, warm water, salt and pepper. Whisk together, add coconut oil and whisk again.
Cut vegetables and chicken and toss with dressing. Serve at room temperature.
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