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–+ servings
Ebonie Garnica

Avocado Dressing with Grilled Chicken Salad for Full GAPS

A complete four-serving Full GAPS salad with grilled chicken, baby romaine, cherry tomatoes and creamy avocado dressing made with thick homemade 24-hour yogurt. Contains dairy; no egg or nut ingredients. Start with cooked chicken and finished yogurt.
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Servings: 4 salad servings
Course: Full GAPS, Salad
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 4 chicken breasts Already grilled and thinly sliced; use plain prepared chicken without non-GAPS sauces.
  • 5 ounces baby romaine leaves Washed and well drained.
  • 15 cherry tomatoes Halved.
For the avocado dressing
  • 3 cloves garlic Peeled; blend raw.
  • 4 tablespoons cold-pressed extra-virgin olive oil Use raw in the dressing.
  • 1 ripe avocado Use the flesh; discard peel and pit.
  • 2 tablespoons fresh lemon juice
  • 1/4 cup thick homemade 24-hour GAPS yogurt Finish fermentation and chill; strain loose yogurt before measuring. Contains dairy.
  • 3/4 teaspoon natural mineral salt

Equipment

  • Suitable blender I use the Ninja BN801. Its matching 24-ounce single-serve cup is an option for a small cold batch; stay below its maximum liquid line and follow the matching instructions. Blend larger quantities in manageable batches.
  • Measuring cups and spoons Measure thick yogurt after any straining.
  • Knife and cutting board For slicing cooked chicken and halving tomatoes.
  • Scraper Stop the machine and wait for its blades before opening to scrape.
  • Serving plates or platter This recipe serves four. A doubled batch serves eight.
  • Covered glass container For any dressing refrigerated separately.

Method
 

  1. Start with cooked grilled chicken, thinly sliced, and homemade yogurt that has finished at least 24 hours of fermentation and has been chilled. If the yogurt is loose, strain it before measuring the amount selected on the card.
  2. Wash and drain the baby romaine well. Halve the cherry tomatoes, peel the garlic, and remove the avocado peel and pit. Keep all the measured salad ingredients ready for assembly.
  3. Combine the avocado flesh, garlic, olive oil, lemon juice, thick yogurt and salt in a suitable blender. Use only cold dressing ingredients. Purée until even and creamy, with no firm avocado or garlic pieces. Stop and wait for the blades before opening to scrape. Remove the scraper and refit the lid before continuing. For the Ninja BN801 single-serve cup, stay below its maximum liquid line and follow its matching blade/lid instructions.
  4. Divide the romaine among the selected number of salad servings. Add the sliced chicken and tomato halves, distributing all the measured ingredients among the plates. This recipe makes four plates, with one sliced chicken breast per plate.
  5. Spoon the dressing over the salads or serve it alongside. Serve the assembled salads immediately. Cover and refrigerate any unused dressing separately from the chicken and undressed greens.

Notes

Full GAPS after raw vegetables and homemade yogurt are introduced and tolerated. Contains dairy, with no egg or nut ingredients. This complete salad is not an Intro recipe or a dairy-free adaptation.
Use thick prepared homemade yogurt fermented for at least 24 hours and chilled. The linked yogurt recipe is specifically for raw milk; pasteurized milk requires its own complete heating/cooling method. If loose, strain the finished yogurt first, then measure the thick portion.
Keep the olive oil raw in the dressing. Use a ripe avocado and fresh lemon juice. Use three raw garlic cloves at 1×. Keep the dressing to the listed ingredients.
Have the grilled chicken and finished, chilled yogurt ready before assembly. Allow advance time for yogurt fermentation, refrigeration and straining if needed.
This recipe makes four complete salads, including the dressing. At 2× make eight salads, doubling all nine ingredients and blending manageable batches.
Keep dressing, cooked chicken and undressed greens separately refrigerated. Assemble and dress just before serving. Chilling the same dressing makes it firmer for use as a dip.

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