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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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Garlic Shrimp Coconut Milk Sauce


Ingredients:

12 shrimp, size extra jumbo 16/20, raw, peeled, deveined
7 oz. (200 g.) small/mini shrimp, cooked and peeled
1 garlic clove, thinly chopped
Salt and pepper to taste
3 large Cremini mushrooms, sliced thinly

Sauce:
1 tsp ginger powder
1 tbsp. soy sauce
1 tbsp. sweet and sour sauce
1 tbsp. oyster or fish sauce (nam pla)
1 tsp Sriracha or any pepper sauce
1 tsp sugar
1/2 cup (120 ml) white wine
400 ml coconut milk

Instructions:
Into a medium bowl, add all the ingredients for the sauce except the coconut milk, stir, set aside
Into a high sided frying pan, heat 2 tbsp. vegetable oil on medium/high, add the jumbo shrimp and garlic, season with salt and pepper, cook on both sides until the shrimp just turn orange, add the mini shrimp, cook 1 minute, remove from the pan and set aside
Into the same pan, add some vegetable oil if necessary, cook the mushrooms until their water is all evaporated, add the sauce, cook until reduced to half, add the coconut milk, bring to boil, cook 2 to 3 minutes, stirring from time to time, taste and adjust seasoning, add the shrimp, cook just to re-heat
Serve with your choice of jasmine rice, rice noodles or any noodles you like

 

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