AIP Friendly Grilled Coconut-Ranch Chicken Salad

Total time1 hr 5 min

Prep time20 min

Cook time15 min

AIP Friendly Grilled Coconut-Ranch Chicken Salad

Ranch dressing is one of those things that feels completely off the table when you're navigating a strict elimination protocol — but this recipe proves otherwise. Full-fat coconut cream forms the creamy base, brightened with apple cider vinegar and loaded with fresh dill, chives, and parsley for that herby, tangy flavor you've been missing. The chicken gets a marinade of coconut aminos, turmeric, ginger, and oregano before hitting the grill, so every bite is deeply savory and golden with a subtle warmth. Crisp romaine, shredded purple cabbage, thinly sliced cucumber, and shredded carrots give you serious crunch and color in every forkful, with optional avocado for extra richness. Everything here — from the marinade to the dressing — is built from whole, compliant ingredients with no dairy, no nightshades, no grains, and no shortcuts. It comes together in under an hour and serves four, making it a solid weeknight dinner or a meal-prep win you'll actually look forward to eating.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
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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3 tbsp coconut aminos
2 tbsp olive oil
1 tsp dried oregano
½ tsp ground ginger
½ tsp turmeric
½ tsp salt

For the coconut-ranch dressing

½ cup full-fat coconut cream
2 tbsp apple cider vinegar
2 tbsp olive oil
1 clove garlic, minced
2 tbsp fresh dill, finely chopped
Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp salt

For the salad

2 heads romaine lettuce, chopped
1 english cucumber, thinly sliced
1 cup shredded purple cabbage
2 medium carrots, peeled and shredded
1 avocado, sliced (optional)

Instructions

1
In a medium bowl, whisk together the coconut aminos, 2 tbsp olive oil, dried oregano, ground ginger, turmeric, and 1/2 tsp salt. Add the chicken breasts, turn to coat, and let marinate at room temperature for 30 minutes.
2
While the chicken marinates, make the dressing: whisk together the coconut cream, apple cider vinegar, 2 tbsp olive oil, minced garlic, dill, chives, parsley, and 1/2 tsp salt in a small bowl until smooth and creamy. Refrigerate until ready to serve.

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