8 ozs Chicken Thighs with Skin
1/8 tsp Sea Salt
1/8 tsp Thyme (dried)
1/4 cup Red Onion (thinly sliced)
1 1/2 Carrot (shredded)
1/4 Cucumber (large, julienned)
1/2 cup Radishes (thinly sliced)
2 tbsps. Mint Leaves (finely chopped)
1 tbsp. Avocado Oil
1 1/2 tsps Lime Juice
1/16 tsp Ground Ginger
1 tbsp. Coconut Aminos
Preheat the oven to 375ºF (191ºC). Season the chicken with sea salt and thyme.
In a large cast-iron 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.
In a large bowl, add the red onion, carrots, cucumber, radishes and mint. Add the avocado oil, lime juice, ginger and coconut aminos and toss to combine.
Serve the salad with the shredded chicken on top. Enjoy!