• ½ red onion
  • 1 cup water
  • ½ cup white wine vinegar
  • 3 chicken thighs skin-on
  • 4 tbsp olive oil
  • ¼ tsp ground black pepper (omit for AIP)
  • ¼ tsp ground paprika (omit for AIP)
  • 1 whole avocado
  • 1 ½ juiced limes
  • ½ head of cilantro
  • ½ jalapeño (omit for AIP)
  • 3 cups green spring mix
  • 8 oz grape tomatoes (replace with large ripe tomatoes for AIP)
  • ¼ cup pumpkin seeds
  • ½ cup grated carrots
  1. Prepare pickled onions the day before by slicing ½ red onion thinly, placing in a jar, add ½ cup water, and add ½ cup white wine vinegar. Cover and refrigerate until use. **You can do this a week before if you wish**
  2. For the chicken, heat oven to 275F. Place chicken thighs onto a baking sheet. Drizzle 2 tbsp olive oil on chicken and spice it up with ground black pepper and paprika. Bake for 1 ½ hours, then shred cooked chicken with a fork.
  3. To prepare the sauce: place avocado, fresh lime juice, cilantro, 2 TBSP of olive oil, water, and jalapeño into a blender and blend until smooth.
  4. To assemble the bowl place spring mix greens into the bowl. Add sliced grape tomatoes, pumpkins seeds, pickle onions, grated carrots, shredded chicken, and dressing. Serve and enjoy!