Shellfish Free Coconut Buffalo Chicken Salad

Total time40 min

Prep time20 min

Cook time20 min

Shellfish Free Coconut Buffalo Chicken Salad

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, cut into 1-inch strips
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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½ tsp sea salt
¼ tsp ground ginger
¼ tsp ground turmeric

For the buffalo sauce

⅓ cup apple cider vinegar
3 tbsp coconut aminos
2 tbsp coconut oil
1 tbsp honey
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp sea salt

For the ranch drizzle

½ cup full-fat coconut milk
1 tbsp apple cider vinegar
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp sea salt

For the salad

1 large head romaine lettuce, chopped
2 medium carrots, shredded
1 medium cucumber, thinly sliced
4 scallions, green tops only, thinly sliced

For serving

1 avocado, sliced (optional)

Instructions

1
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.
2
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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