BAC Chicken Thigh Shredded Salad

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BAC Chicken Thigh Shredded Salad

Prep Time14 minutes
Cook Time26 minutes
Total Time40 minutes
Course: Main Course
Keyword: chicken
Servings: 4
Calories: 197kcal
Author: Breakthrough ADHD Center

Ingredients

  • 8 oz Chicken Thighs With Skin
  • 1/4 tsp Sea Salt
  • 1/4 tsp Thyme (dried)
  • 1/2 cup Red Onion (thinly sliced)
  • 3 whole Carrots, shredded
  • 1 cup Radishes (thinly sliced)
  • 1/4 cup Mint Leaves (finely chopped)
  • 1 tbsp Avocado Oil
  • 1 tbsp Lime Juice
  • 1/8 tsp Ground Ginger
  • 2 tbsp Coconut Aminos

Instructions

  • Preheat the oven to 375oF (191oC). Season the chicken with sea salt and thyme.
  • In a large skillet over medium-high heat, add the chicken thighs and cook skin
    side down for 6 to 8 minutes. Flip the chicken over and transfer to the oven to
    cook for 16 to 18 minutes or until cooked through. Remove, let cool and then
    shred. Set aside.
  • Over medium heat in skillet add half the oil, the red onion, carrots and radishes.
    In a bowl Add the remaining avocado oil, lime juice, ginger and coconut
    aminos and toss to combine. Then toss the cooked veggies in dressing.
  • Serve the cooked veggies with the shredded chicken and mint on top. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. For best results, store
the dressing separately.
Avocado Oil: Use extra virgin olive oil instead.
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Sammy Sae Oh

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