Eosinophilic Esophagitis Friendly Coconut Ranch Chicken & Avocado Salad
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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.
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