Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards, too, as the dressing is so addicting! We do!
Tangy Coconut-Lemon Chicken Salad
Servings: 2
Preparation Time: 45–60 minutes
Ingredients:
Salad:
- coconut oil
- 1 chicken breast
- 1 large romaine heart, chopped
- homemade pico de gallo
- 1 large avocado, diced
- tortilla chips
Pico de Gallo:
- 5–7 Roma tomatoes
- 1 medium green bell pepper
- 1 large Fuji apple
- 1 medium yellow onion
- 1 large handful cilantro, chopped
- 1 lime, juiced
- garlic (to taste)
- salt and pepper (to taste)
Directions:
Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.
Ranch Powder
Ingredients:
- 2 1/2 teaspoons garlic powder
- 5 teaspoons dried, minced onion (can substitute 2 1/2 teaspoons onion powder)
- 2 1/2 teaspoons parsley flakes
- 2 1/2 teaspoons sea salt
- 2/3 teaspoon dill weed
Directions:
Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantities to always have on hand. Plus, I use it for many other things!
Coconut Lemon Dressing
Ingredients:
- 2 eggs* – See Note below.
- 7 tablespoons FRESH-squeezed lemon juice
- 2 teaspoons homemade ranch powder
- 4 tablespoons Gold Label Coconut Oil, melted (must still have the coconut flavor)
Directions:
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Coconut Oil, fairly slowly, so the oil doesn’t solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences. We like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store-bought lemon juice. It’s best with FRESH squeezed lemon juice.
Salad:
Melt 1–2 teaspoons Gold Label Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry, ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.
Assemble salad with chopped romaine lettuce, pico de gallo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing and top with crunched-up tortilla chips.
Recipe and photo submitted by Jodi, Lehi, UT.
