Eosinophilic Esophagitis Friendly BBQ Chicken Chopped Salad

Total time55 min

Prep time25 min

Cook time30 min

Eosinophilic Esophagitis Friendly BBQ Chicken Chopped Salad

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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
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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