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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 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 Instructions 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 caramelized garlic &am
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Chicken Corn Soup Recipe

 


INGREDIENTS

• Chicken Broth 5 Cups
• Chinese Salt 1 Tsp
• Corn Flour 4 Tbsp
• Salt 2 Tsp
• Egg whites 2
• Corn Paste 5 Tbsp

METHOD
• Take bony part from 1 chicken, add water and one small onion to that and let it cook.
• When it gets thoroughly cooked, remove meat from bones and shred.
• Add bones again to the broth and cook again. Remove from heat when 5 cups broth is left.
• Take one can of corn and make a paste in grinder. You can also use fresh corn.
• Mix 4 Tablespoons of corn flour in half cup water.
• Beat the egg whites well and place aside.
• Strain the broth and put in to a pan. When it starts boiling, add the shredded chicken and also add corn paste.
• When it is boiling well, add corn flour mixture.
• When it is thick enough, add egg whites and mix thoroughly.
• Serve with chilly sauce, vinegar and soy sauce.

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