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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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Coconut Popcorn Chicken With Sweet Thai Chili Lime Sauce.

INGREDIENTS

  • 1 tablespoon Dijon mustard 
  • 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo
  • 2 pounds boneless chicken breasts, cut into 2 inch cubes
  • 1 1/2 cups shredded unsweetened coconut 
  • 1/2 cup panko breadcrumbs  
  • 1/2 teaspoon paprika 
  • Salt and black pepper 
  • Extra virgin olive oil,for brushing

SWEET THAI CHILI LIME SAUCE

  • 1/4 cup sweet Thai chili sauce  
  • 2 tablespoons ketchup 
  • 1-2 cloves garlic, grated
  • zest and juice from 1 lime, plus more for serving
  • creamy honey mustard, for serving (optional)
US Customary -Metric

INSTRUCTIONS

  1. 1. In a bowl, whisk together the mustard and yogurt. Add the chicken and toss well to coat.

    2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

    3. Add the coconut, Panko, paprika, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine.

    4. Remove each piece of chicken from the mustard mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

    5. Meanwhile, make the chili sauce. Combine all ingredients in a bowl.

    6. Serve the chicken topped with flaky salt, fresh cilantro, limes, and the Sweet Thai Chili Lime Sauce for dipping. Add creamy honey mustard for a little double-dip. Enjoy!

 

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