Grilled Chick Salad + Homemade Sweet Onion Dressing
makes 4 servings
❤👉🏼Who is going to TRY this?👈🏽❤
4 boneless skinless chicken fillets, about 5 oz each
1 Tbsp avocado oil, or olive oil
8 packed cups mixed lettuce leaves
1 cup cooked fresh or thawed frozen organic corn kernels
1.5 cups halved cherry tomatoes
1/3 cup chopped pecans
4 hard-boiled eggs, peeled and chopped
1 ripe avocado, diced
Sweet Onion Dressing:
2 fresh garlic cloves, pressed
1 small sweet onion, chopped
4 Tbsps extra virgin olive oil, divided
1/4 cup apple cider vinegar
1/2 a fresh lemon, juiced
sea salt and freshly ground pepper
Heat a grill pan or an outside grill on medium high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill.
Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin.
Heat 1 Tbsp oil in a skillet over medium high heat; Saute garlic and onions for 6 minutes, or until soft and golden brown. Place camelized garlic & onions in a small blender together with remaining extra virgin olive oil, cider vinegar and lemon juice; puree until smooth.
Season to your taste with sea salt & pepper, then refrigerate until ready to serve.
In a large salad bowl, add lettuce, then cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado as shown.
Once ready to serve drizzle the dressing on top, and gently toss to combine.
Things that go together like peanut butter and jelly: chips and guacamole, coffee and cookies, chicken and chocolate (kidding! was checking to see if you were paying attention 🤣), and cauliflower gnocchi and eggs. <—But really! This combo is SO GOOD 😍. Magic happens when you dunk the crispy gnocchi into the runny yolk, and if you don’t believe me, then...well, I guess that means you’ll have to try it yourself and find out 🤗.
I’ve been enjoying this breakfast on repeat since I got to Boise (where the cauli gnocchi supply is aplenty, unlike in DC 😆): crispy garlic ghee-fried eggs 🍳 •• trader joe’s cauliflower gnocchi sautéed in garlic ghee until crispy •• sautéed spinach with red pepper and parmesan 🍃.
I’m working from my parents’ house today, then heading to a pumpkin-carving party + dinner date tonight 🎃 So excited to carve a pumpkin, since it’s been a few years 😅 Happy Friday!! ❤️😘
3/4 lb raw shrimp, peeled, deveined and tails removed
1/2 tsp salt
1 tsp pepper
2 Tbsp flour
2 Tbsp coconut oil or vegetable oil
1 red bell pepper, cut into strips1/2 cup broccoli florets
HONEY SRIRACHA SAUCE
2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp Sriracha
1/2 Tbsp grated ginger
1/4 Tbsp rice vinegar
1/2 Tbsp hoison sauce
2 cloves garlic, minced1/4 tsp sesame oil
Garnish: Sesame seeds
Gently pat dry the cleaned shrimp.In a small bowl, stir together salt, pepper and flour. Add shrimp and toss to coat.In a medium skillet, heat 1 1/2 Tbsp coconut oil.
Once hot, cook shrimp for 2 to 3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain.In a medium bowl, whisk together ingredients for sauce.
Heat 1/2 Tbsp coconut oil in a wok or large skillet. Stir fry vegetables once the pan is hot.
After 2 minutes, add in sauce. Cook until the sauce is reduced and thickened, approximately 3 to 4 minutes.
Add in shrimp and cook briefly to coat shrimp in sauce. Once shrimp is warmed through, remove from heat.Serve over cooked rice
Avocado Toast with Arugula, Poached Egg, and Bruschetta, with a sprinkle of pepper and hemp seeds.
I used @erewhonmarket paleo bread and Trader Joe’s bruschetta. If you need help poaching eggs, I highly recommend googling @markbittman’s tips! That’s how I learned to do it.