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
- ½ cup Pamela's Buttermilk Pancake Mix
- 2 teaspoons sugar
- 1 egg
- ⅓ cup milk
- 1 tablespoon oil
- Sliced strawberries chocolate hazelnut spread (or any other fillings you prefer)
INSTRUCTIONS
- Combine pancake mix, sugar, egg, milk and oil in a bowl and stir until just combined. Allow to rest for 3-4 minutes.
- Preheat griddle over medium heat. When griddle is hot, lightly mist with cooking spray. Drop batter by teaspoonful onto griddle. Cook for 1-2 minutes, flip and continue cooking until golden brown. Remove from griddle and repeat with remaining batter.
- Thread pancakes onto skewers, alternating with berries and chocolate hazelnut spread. Cover if not serving immediately. Can be made up to 3 hours in advance.
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