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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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Red Pepper Cream Sauce


 

INGREDIENTS

  • 8 ounces medium pasta shells
  • 1 16-ounce jar roasted red bell peppers, drained
  • ¾ cup chicken stock
  • 1 tablespoon olive oil
  • 12 ounces mild Italian sausage, casing removed
  • ½ medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 1 8-ounce can tomato sauce
  • ½ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan
  • 3 tablespoons chopped fresh basil leaves

INSTRUCTIONS

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Combine red bell peppers and chicken stock in blender until smooth; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in red bell pepper mixture and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  • Stir in pasta and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in Parmesan until melted, about 2 minutes. Stir in basil.
  • Serve immediately.

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