Checking the ingredient list, everything here is already dairy free by nature — coconut oil, coconut aminos, and full-fat coconut milk do the heavy lifting instead of butter or cream-based dressings, so there's no conflict to work around. Golden, spice-rubbed chicken strips get seared until crisp-edged, then tossed in a tangy, honey-kissed buffalo sauce that clings to every piece. The ranch drizzle is where this salad really shines: coconut milk whisked with apple cider vinegar and a trio of fresh herbs creates a cool, tangy counterpoint to the heat. Piled over crunchy romaine, shredded carrot, cucumber, and scallions, then finished with a few slices of avocado, it's a fully loaded bowl with contrast in every bite — crisp, spicy, creamy, cool. This one's a genuinely solid pick for a dairy free dinner rotation, no asterisks needed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Whisk together the apple cider vinegar, coconut aminos, 2 tbsp coconut oil, honey, 1/4 tsp ground ginger, 1/4 tsp turmeric, and 1/4 tsp salt in a small saucepan over medium heat until the coconut oil is melted and the sauce is smooth, about 2 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the full-fat coconut milk, 1 tbsp apple cider vinegar, chives, dill, parsley, and 1/4 tsp salt until combined. Refrigerate the ranch drizzle while you cook the chicken.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
