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
■Dry milk powder 1 cup
■All purpose flour 1 table spoon
■Baking Powder half tsp
■Egg 1 whole
■Oil 1 table spoon
■Liquid Milk 2 Litre
■Sugar 3 serving spoon
METHOD
■Take 1 sauce pan and put the liquid milk and sugar in it at medium heat.
■Take another bowl and mix all the ingredients except the liquid milk and make small ball from the ingredients and put it in the boiling milk and keep stirring it.
■After half hour the dish will be ready.
■If you want put almond and pista.
Comments