Low Iodine Fig & Chicken Avocado Salad

Total time40 min

Prep time20 min

Cook time15 min

5.0

(8)

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
1 tbsp olive oil
½ tsp sea salt
Chef's tip
Swap 1:1 for fine sea salt; adjust to taste.
½ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp apple cider vinegar
3 tbsp olive oil
1 tbsp honey
1 tsp fresh thyme leaves
¼ tsp sea salt
Chef's tip
Swap 1:1 for fine sea salt; adjust to taste.

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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