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
- 1 loaf ciabatta bread
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 1 tablespoon chopped fresh chives
- 1-2 cloves garlic, minced or grated
- 6 ounces cream cheese, at room temperature
- 1/4 cup ranch dressing, homemade or store-bought
- 1/2 cup buffalo sauce,plus more for serving
- 1 1/2 cups shredded chicken
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled blue cheese
PICKLED JALAPEÑO RANCH
- 1 cup sour cream or plain Greek yogurt
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 2 tablespoons chopped fresh chives
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread (see above photo). Transfer to a baking sheet.
2. In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix.
3. In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, the blue cheese, and a large pinch of black pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts, it's ok to pull back a bit on the pieces of bread. Drizzle over a few spoonfuls of additional buffalo sauce, then stuff with the remaining cheddar.
4. Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired. Enjoy...immediately!
5. To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
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