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
INGREDIENTS
■boil chicken 1/2 cup
■chicken stock 2 cup
■vinigar 1 tab sp
■soya sauce 1 tab sp
■1 egg
■corn flour
■salt to taste
■black peper 1/2 tea sp
■boil corn 3 tab sp
■nodules boil 1/2 cup
METHOD
■boil chicken and make a small piece
■in 2 cup chicken stock add all ingredients accept corn flour and egg.
■when boil put egg little little . and mix corn flour in water and add in soup when soup will be thick turn off the heat .
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