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
Mini Pie Crust Cups:
- 2 refrigerated pie crusts (I used Pillsbury)
- 1 egg white, beaten
- ¼ cup granulated sugar
Nutella Mousse:
- 4 oz cream cheese – softened
- ½ cup powdered sugar
- ⅔ cup Nutella
- ½ tsp vanilla
- 8 oz container whipped topping (I used Cool Whip)
Garnish:
- ½ cup semi-sweet chocolate chips
- 1 extra large Hershey’s chocolate bar
Instructions
Mini Pie Crust Cups:
- Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
- Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
- Brush lightly with beaten egg white and sprinkle with sugar.
- Bake at 450 degrees for 8-10 minutes.
Nutella Mousse:
- Beat softened cream cheese until light and fluffy.
- Add Nutella, sugar and vanilla. Beat until smooth.
- Fold in the container of whipped topping.
- Store in the refrigerator until ready to use.
Assembly:
- Once the pie crust cups are cooled and ready to be filled, spoon Nutella mousse into a pastry bag and pipe mousse into the pie crust cups.
- Drizzle with melted chocolate chips and top with chocolate curls.
- Make chocolate curls by softening the Hershey’s bar in the microwave for a few seconds. Then, use a vegetable peeler, held at an angle, to make the curls along the edge of the chocolate bar.
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