High Fructose Corn Syrup Free Ginger-Lime Chicken & Avocado Salad
Total time35 min
Prep time20 min
Cook time15 min
4.9(28)
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken breasts (2 large)
- 1 tbsp coconut oil
- Ā½ tsp fine sea salt
- Ā½ tsp ground turmeric
- Ā¼ 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
- Ā¼ 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
- Ā¼ 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 5ā6 minutes, until the underside is deep golden and releases easily from the pan.
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