High Fructose Corn Syrup Free Grilled Ginger-Lime Chicken Salad
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Learn more →Ingredients
4 servings
For the marinade and dressing
- ¼ cup coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp lime zest (from about 2 limes)
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt
For the chicken
- 1 ½ lb boneless, skinless chicken thighs (about 4 thighs)
For the salad
- 6 cups mixed greens or romaine, torn
- 1 cup shredded carrots
- 1 english cucumber, thinly sliced
- 1 ripe avocado, sliced
- 4 scallions (green tops only), thinly sliced
For serving
- ¼ cup fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, lime zest, grated ginger, minced garlic, 2 tablespoons of the olive oil, and the sea salt until combined. Pour half of this mixture (about 1/4 cup) into a separate jar or bowl and set aside — this reserved portion will become the dressing. Do not let it contact the raw chicken.
- 2
Place the chicken thighs in a shallow dish or zip-top bag and pour the remaining marinade over them. Turn to coat, then cover and refrigerate for at least 30 minutes and up to 4 hours.
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