Chicken Thigh Shredded Salad

Name: Chicken Thigh Shredded Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2 serving
Cuisine: American
Ingredients: 8 Ounce(s) Chicken Thigh with skin; 1/8 Teaspoon(s) Sea Salt; 1/8 Teaspoon(s) Thyme (dried); 1 1/2 Carrot (shredded); 1/4 Cucumber (large, julienned); 1/2 Cup(s) Radish (thinly sliced); 2 Tablespoon(s) Mint Leaves (finely chopped); 1 Tablespoon(s) Extra Virgin Olive Oil; 1 1/2 Teaspoon(s) Lime Juice (freshly-squeezed); 1/16 Teaspoon(s) Ground Ginger; 1 Tablespoon(s) Coconut Aminos

July 18, 2022 By: Victoria Flores

(4.1) 39 Ratings

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Healthy

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We love a refreshing and healthy salad for lunch and this is one of our favs! Give it a try today, you won't be disappointed!

Serving Size (Coconut Aminos)
1 Low-FODMAP serving size is 5 g (just less than 1/2 tbsp). In this recipe, there is 1/2 tbsp. coconut aminos per serving.

More Flavor
Add additional herbs, such as cilantro or seasoning such as chili flakes (*no spice blends at this time, like Italian seasoning). Top with sesame seeds (max. 1 tbsp. per serving).

Leftovers
Refrigerate in an airtight container for up to three days. For best results, store the dressing separately.

Meal Prep
Save time by slicing the veggies and cooking the chicken ahead of time.

11 Ingredients
40 Min
2 People
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Ingredients

8 Ounce(s) Chicken Thigh with skin

⅛ Teaspoon(s) Sea Salt

⅛ Teaspoon(s) Thyme (dried)

1 ½ Carrot (shredded)

¼ Cucumber (large, julienned)

½ Cup(s) Radish (thinly sliced)

2 Tablespoon(s) Mint Leaves (finely chopped)

1 Tablespoon(s) Extra Virgin Olive Oil

1 ½ Teaspoon(s) Lime Juice (freshly-squeezed)

1/16 Teaspoon(s) Ground Ginger

1 Tablespoon(s) Coconut Aminos

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How to make Chicken Thigh Shredded Salad

01
Preheat the oven to 375ºF (191ºC). Season the chicken with sea salt and thyme.
02
In a large Skillet over medium-high heat, add the chicken thighs and cook skin-side-down for 6-8 minutes. Flip the chicken over and transfer to the oven to cook for 16-18 minutes, or until cooked through. Remove, let cool and then Shred. Set aside.
03
In a large Bowl, combine the carrots, cucumber, radishes and mint. Add the olive oil, lime juice, ginger and coconut aminos and toss to combine.
04
Serve the salad with the Shredded chicken on top. Enjoy!

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