Crispy-edged strips of chicken get tossed in a tangy, spiced buffalo sauce built on apple cider vinegar and coconut aminos, then piled over crunchy romaine with shredded carrots, cool cucumber, and scallions. A cool, herb-flecked coconut milk drizzle with fresh chives, dill, and parsley finishes each bowl, and a few slices of avocado add that extra bit of creaminess if you want it. The chicken sears up golden in coconut oil with warm notes of ginger and turmeric, giving the whole bowl a bright, punchy flavor without feeling heavy. It's the kind of dinner-salad that eats like a full meal, colorful and satisfying from the first bite to the last. This one is a great pick for a gluten free table, easy to build ahead and just as good served right away.
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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.
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