Chicken Thigh Ranch Salad
I don’t really know who gave salads a bad rap back in the day but they are probably my favorite type of meal. You can eat it out of a bowl, throw in all kinds of vegetable or fruit (or both!), you can add pretty much any protein, and you get to drizzle some creamy dreamy dressing on top. Someone please tell me what is wrong with that picture…nothing, okay good we’re on the same page.
I’m here today with probably the simplest, most delicious salad that I’ve been making pretty much 5 times a week (it’s great for meal prep!). It all starts with the salad mix, I personally love a good cRuNcH. I have yet to find a salad mix that can top this Trader Joe’s Crusiferous Crunch. I love it so much that I have been known to walk out of the store with both of my arms hugged around 5 bags of this stuff kind of like I’m carrying a small child. My favorite dressing to pair it with is Primal Kitchen’s Ranch Dressing. It’s creamy and dreamy and everything you want in a dressing - made with all natural ingredients like avocado oil, apple cider vinegar, and nutritional yeast. My go to protein on top these days has to be a cast iron chicken thigh. I spill all my secrets to get it looking hot and juicy below.
Chicken Thigh Ranch Dressing Directions
Yields 2 servings
In a big mixing bowl, throw in the bag of salad mix (yes, the whole bag)
Add salad dressing over top and mix thoroughly (I use my hands or a big spoon to really get the lettuce coated)
Store salad in fridge while you make the chicken
Heat up some coconut oil in a cast iron skillet over medium heat
Shake adobo seasoning over raw chicken thighs and add to skillet
Cook for about 3 minutes each side
Once it is about 90% cooked through, pour coconut aminos over chicken and let it sizzle while you turn the stove element off
Scoop salad mix into two separate bowls and add a chicken thigh to each
Crack some sea salt over top and enjoy!