AIP Friendly Fig & Chicken Avocado Salad
This salad is the kind of meal that makes eating clean feel genuinely exciting — sweet quartered figs, creamy avocado slices, and golden-seared chicken thighs all landing on a bed of fresh mixed greens. The chicken gets rubbed with turmeric and ginger before hitting a hot skillet, building a deep, fragrant crust that adds serious flavor without relying on any off-plan spices or seasonings. A simple honey, apple cider vinegar, and olive oil dressing ties everything together with a bright, slightly sweet tang that complements the figs beautifully. One of the trickier parts of following the autoimmune protocol is finding meals that feel satisfying and restaurant-worthy rather than restrictive, and this one genuinely delivers on both counts. Every ingredient here — from the cucumber and red onion to the fresh thyme in the dressing — is straightforward and protocol-friendly with no grains, legumes, or nightshades sneaking in. It comes together in well under 30 minutes and serves four, making it a smart option for a weeknight dinner or a meal-prep lunch that holds up beautifully.
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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 sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves
- ¼ tsp sea salt
For the salad
- 6 cups mixed greens
- 8 fresh figs, quartered
- 2 ripe avocados, pitted and sliced
- 1 english cucumber, thinly sliced
- ¼ small red onion, very thinly sliced
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl or jar, whisk together the apple cider vinegar, 3 tbsp olive oil, honey, thyme leaves, and 1/4 tsp sea salt until the honey is fully dissolved and the dressing is emulsified. Set aside.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, combine the turmeric, ginger, and 1/2 tsp sea salt, then rub the mixture evenly over both sides of each thigh.
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