AIP Friendly Grilled Chicken Salad with Basil-Herb Sauce

Total time1 hr 5 min

Prep time20 min

Cook time15 min

AIP Friendly Grilled Chicken Salad with Basil-Herb Sauce

Eating well on the autoimmune protocol can feel like a constant negotiation — eliminating grains, legumes, nightshades, eggs, dairy, and most conventional condiments leaves a lot of beloved recipes off the table. This one, though, is a genuine crowd-pleaser that fits the framework without any workarounds or substitutions. The chicken is marinated in olive oil with turmeric and ginger, then grilled until it has those satisfying char marks and a juicy, tender interior. What really makes the dish sing is the basil-herb sauce — two cups of fresh basil blended with parsley, garlic, olive oil, and lemon juice into something bright, fragrant, and completely AIP-compliant. It gets spooned generously over a bed of mixed greens, crisp cucumber, shredded purple cabbage, and creamy sliced avocado, so every bite has color, texture, and real flavor. The whole thing comes together in about an hour and serves four, making it a smart option for a weeknight dinner or a meal-prep lunch that actually feels special. No sad desk salad energy here — this one earns a permanent spot in the rotation.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 4 pieces)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the basil-herb sauce

2 cups fresh basil leaves, packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt

For the salad

6 cups mixed salad greens
1 english cucumber, thinly sliced
1 cup shredded purple cabbage
1 medium avocado, sliced
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a large bowl, combine the chicken breasts with 2 tbsp olive oil, 1/2 tsp salt, turmeric, and ginger, turning to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
2
While the chicken marinates, make the basil-herb sauce: combine the basil, parsley, garlic, 1/3 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt if needed. Set aside.

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