Red Meat Allergy Friendly Ginger-Lime Chicken & Avocado Salad

Total time35 min

Prep time20 min

Cook time15 min

4.9

(28)

Red Meat Allergy Friendly Ginger-Lime Chicken & Avocado Salad

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
1 tbsp coconut oil
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.

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