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
Quick Strawberry Jam:
- 1 pound fresh strawberries, hulled, quartered
- 5 tbsp granulated sugar, or more to taste
- 1 tbsp white wine vinegar, or apple cider vinegar
Yogurt Ice Cream:
- 2 cups heavy cream, very cold
- ⅔ cup sweetened condensed milk
- ⅓ cup plain Greek yogurt, full fat (5% fat)
- pinch kosher salt
Chocolate Shell:
- 10 oz ruby chocolate chips
- 1 Tbsp refined coconut oil *
Instructions
Quick Strawberry Jam:
- In a heavy bottomed sauce pot combine strawberries and sugar. Cook over medium-high heat, stirring often to prevent burning along the sides. Cook until strawberries have softened and liquid has thickened to a syrup, about 10-15 minutes. Mash fruit, if desired. Remove from heat and stir in white wine vinegar. Transfer to an airtight container and allow to cool in the fridge.
Yogurt Ice Cream:
- Pour cold heavy cream into a chilled mixing bowl. Use a whisk attachment or hand held mixer with beater attachment to whip cream to soft peaks. Add sweetened condensed milk and continue to whip to stiff peaks.
- Gently fold salt, Greek yogurt and half of chilled strawberry jam into whipped cream mixture.
Assembly:
- Insert wooden or bamboo stick into molds. Alternate adding yogurt ice cream and remaining strawberry jam into ice cream bar molds. Use a mini offset spatula to level ice cream to be flush against mold. Freeze for at least 6 hours, overnight is best.
- In a medium bowl, combine ruby chocolate chips and coconut oil. Place bowl of a pot filled with 2-inches of barely simmering water. Make sure bowl does not touch water. Melt chocolate gently and stir often to ensure even heating. Remove bowl from heat and wipe off any moisture from the bottom of the bowl. Pour melted chocolate in a wide mouth glass for easy ice cream dipping.
- Unmold frozen ice cream bars. Dip in melted ruby chocolate, allow excess chocolate to drip off, and then immediately top with sprinkles. Enjoy immediately, or keep frozen until ready to eat. Cover tightly in plastic wrap or keep in an airtight container in the freezer for up to two weeks.
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