Mediterranean Diet Friendly Grilled Ginger-Lime Chicken Salad

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Grilled Ginger-Lime Chicken Salad

This vibrant, char-grilled salad is built around whole ingredients that fit right into a Mediterranean way of eating. Juicy chicken thighs get a bright marinade of fresh lime, ginger, and garlic before hitting the grill for a smoky, deeply charred crust, then rest and slice into thin, tender strips. Piled over crisp romaine, shredded carrots, cool cucumber, and buttery avocado, the whole thing gets tossed in a reserved citrus-ginger dressing brightened with good olive oil. Scallions and fresh cilantro finish it with a fragrant, herby lift, and a squeeze of lime at the table brings everything into focus. It's light but satisfying, loaded with vegetables and lean protein, and comes together fast enough for a weeknight dinner. This one's a genuinely great option for anyone following a Mediterranean Diet Friendly approach.

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Ingredients

4 servings

For the marinade and dressing

¼ cup coconut aminos
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Organic Gluten Free Reduced Sodium Tamari Soy Sauce (Organic Tamari Brewed Soy Sauce 25% less sodium) - Low FODMAP Certified
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Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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