Juicy grilled chicken thighs, seasoned simply with garlic, onion, oregano, and a touch of ginger, get sliced into strips and piled over crisp romaine, creamy avocado, cool cucumber, and peppery radish for a salad that's as vibrant as it is satisfying. The dressing is where this dish really shines: fresh chives, dill, and parsley get whisked into a bright, tangy base with lemon juice and apple cider vinegar, creating a herby, ranch-style drizzle that coats every bite. It's a fresh, produce-forward plate built around lean grilled protein, good fats from the avocado, and a garden's worth of crunchy vegetables. Quick to prep and easy to portion into bowls, this one comes together fast enough for a weeknight but feels bright and composed enough for company. With its emphasis on olive oil, fresh herbs, vegetables, and simply grilled chicken, it's a genuinely solid fit for a Mediterranean-style way of eating.
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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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