Mediterranean Diet Friendly Grilled Coconut-Ranch Chicken Salad

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Grilled Coconut-Ranch Chicken Salad

Juicy grilled chicken gets a flavor boost from a marinade built on coconut aminos, oregano, ginger, and turmeric, then rests and slices into clean, tender strips ready for the bowl. Crisp romaine, cool cucumber, shredded cabbage, and carrots build a colorful, crunchy base, while sliced avocado adds a creamy finish if you want it. The dressing is where this salad really shines: coconut cream whisked with apple cider vinegar, garlic, and a trio of fresh herbs creates a tangy, herby drizzle that ties every element together without feeling heavy. Olive oil shows up in both the marinade and the dressing, keeping the flavors rooted in good, simple, plant-forward fat. It's a light but satisfying dinner-salad format—lean protein, plenty of vegetables, and bright, herb-driven flavor in every bite. This one earns its spot on a Mediterranean Diet Friendly rotation easily, especially on nights you want something fresh, grilled, and vegetable-packed.

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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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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