AIP Friendly BBQ Chicken Chopped Salad

Total time55 min

Prep time25 min

Cook time30 min

Smoky, saucy, and loaded with color, this chopped salad is the kind of meal that makes eating for your health feel genuinely exciting rather than like a compromise. The real star is the homemade BBQ sauce — built from pumpkin purée, coconut aminos, apple cider vinegar, honey, and warming spices like turmeric and ginger — which delivers that tangy, slightly sweet depth you'd expect from a classic BBQ without any of the nightshades, seed oils, or additives that make store-bought versions off-limits. The chicken gets pan-seared until golden, glazed with that sauce, and chopped over a generous base of romaine and shredded purple cabbage, so every bite has crunch, protein, and bold flavor all at once. Roasted sweet potato cubes add a caramelized, hearty element that makes this feel like a full meal rather than a side salad. Creamy diced avocado and a bright apple cider vinegar dressing tie everything together without a drop of dairy or grain in sight. It comes together in about 45 minutes and serves four, making it a solid option for meal prep or a weeknight dinner that doesn't feel like you're eating around a protocol. Fresh cilantro on top is optional, but highly recommended if you're a fan.

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp fine sea salt

For the AIP BBQ sauce

½ cup pumpkin purée (not pumpkin pie filling)
3 tbsp apple cider vinegar
2 tbsp honey
Ingredient note
AIP limits added sweeteners, but the combined honey in this recipe is about 1 3/4 teaspoons per serving and likely stays within the limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tbsp coconut aminos
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp fine sea salt

For the roasted sweet potato

1 medium sweet potato (about 10 oz), peeled and cut into ½-inch cubes
1 tbsp olive oil
¼ tsp fine sea salt

For the dressing

3 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp honey
Ingredient note
AIP limits added sweeteners, but the combined honey in this recipe is about 1 3/4 teaspoons per serving and likely stays within the limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp fine sea salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
2 cups shredded purple cabbage
1 large avocado, diced
4 scallions, thinly sliced (green tops only)
¼ cup fresh cilantro leaves (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Set aside to cool slightly.
2
While the sweet potato roasts, combine the pumpkin purée, 3 tbsp apple cider vinegar, honey, coconut aminos, turmeric, ginger, garlic powder, onion powder, and 1/4 tsp salt in a small saucepan over medium heat. Stir until smooth and bring to a gentle simmer, then cook for 4–5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and divide the sauce in half — reserve one half for glazing the cooked chicken and set the other half aside for serving.

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