Artificial Food Coloring Free Grilled Coconut-Ranch Chicken Salad
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4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tsp dried oregano
- Ā½ tsp ground ginger
- Ā½ tsp turmeric
- Ā½ tsp salt
For the coconut-ranch dressing
- Ā½ cup full-fat coconut cream
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- Ā½ 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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