Red Meat Allergy Friendly BBQ Chicken Chopped Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts (2 medium)
- 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
- 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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