Ranch dressing is one of those flavors that feels completely off the table when you're navigating the autoimmune protocol — buttermilk, mayo, and a long list of nightshade-derived spices tend to rule it out fast. This version flips the script entirely, building that creamy, herby tang from full-fat coconut milk, coconut cream, apple cider vinegar, and a generous handful of fresh chives, dill, and parsley. The result is cool, luscious, and genuinely ranch-like without a single ingredient that conflicts with AIP guidelines. Juicy chicken thighs are seasoned with oregano, ginger, garlic powder, and onion powder, then grilled until deeply golden and sliced over crisp romaine, buttery avocado, thin-cut cucumber, and bright radishes. Every component earns its place — the fat from the avocado and coconut dressing makes this salad satisfying enough to stand alone as a full meal for four. It comes together with minimal fuss, and that chilled dressing can be made ahead so dinner is on the table even faster.
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AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
In a small bowl, whisk together the coconut milk, coconut cream, apple cider vinegar, lemon juice, garlic powder, onion powder, chives, dill, parsley, and salt until smooth and slightly thickened. Refrigerate the dressing for at least 10 minutes while you prepare the chicken and salad.
Pat the chicken thighs dry with paper towels. In a medium bowl, combine the olive oil, garlic powder, onion powder, dried oregano, ground ginger, and salt. Add the chicken thighs and turn to coat evenly.
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