Citric Acid Free Ginger-Lime Chicken & Avocado Salad

Total time35 min

Prep time20 min

Cook time15 min

Citric Acid Free Ginger-Lime Chicken & Avocado Salad

About Fig

Fig 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 ½ lb boneless, skinless chicken breasts (2 large)
1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
See all
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
1 tsp lime zest
1 tsp honey
3 tbsp extra-virgin olive oil
¼ tsp fine sea salt

For the salad

5 oz mixed greens or baby arugula
2 ripe avocados, pitted, peeled, and sliced
1 english cucumber, thinly sliced
1 large carrot, peeled and shredded
3 scallions (green tops only), thinly sliced
¼ cup fresh cilantro leaves

For serving

lime wedges, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each breast.
2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!