Eosinophilic Esophagitis Friendly Grilled Coconut-Ranch Chicken Salad

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Grilled Coconut-Ranch Chicken Salad

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
3 tbsp coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
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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
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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