BHA & BHT Free Coconut Ranch Chicken & Avocado Salad
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 →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp ground ginger
- ½ tsp fine sea salt
For the coconut ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
For the salad
- 2 romaine lettuce hearts, chopped
- 2 ripe avocados, pitted and sliced
- 1 english cucumber, thinly sliced
- 4 radishes, thinly sliced
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!