Directions
Directions
- Prepare the chicken: Season the chicken with olive oil, paprika, garlic powder, onion powder, salt and pepper.
- Grill or pan sear over medium-high heat for about 5-6 minutes per side until cooked through.
- Brush the hot honey over the chicken during the last minute of cooking.
- Let rest for 5 minutes before slicing.
- Prepare the dressing: Blend all dressing ingredients until smooth and creamy.
- Arrange the romaine and spinach on a large serving platter or in container of choice.
- Create sections of bacon, eggs, avocado, tomatoes, corn, pickled onions, feta, and crispy chickpeas.
- Place the sliced hot honey chicken down the center.
- Drizzle generously with the avocado ranch dressing and garnish with fresh chives.
Ingredients
Ingredients
- 2 Chicken Breasts
- 1 Tsp Mild Smoked Spanish Paprika
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Chili flakes
- 6 Cup Romain Lettuce
- 2 Cube Spinach
- 1 Avacado - Diced
- 1 Cup Cherry Tomato - Halved
- 1 Cup Corn
- 1/2 Cup Pickled red onion
- 3/4 Cup Feta Cheese - Crumbled
- 1 Cup Crispy Roasted Chickpeas - Recipe below
- 1 Tbsp Chive (or Parsley) - Chopped
- 2 Hard Boiled Egg
Directions
Directions
- Preheat oven to 400 F.
- Drain and rinse the chickpeas thoroughly. Pat them completely dry with paper towels or a clean kitchen towel. Remove any loose skins for extra crispiness.
- Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt and black pepper until evenly coated.
- Spread the chickpeas in a single layer on a parchment lined baking sheet.
- Bake at 400 F for 30-35 minutes, shaking the pan halfway through, until crisp. (alternatively cook in the air fryer for 12-15 minutes at 390-400 F)
- Let them cool for 10-15 minutes, they'll crisp up as they cool.
- Store in a loosely covered container at room temperature for up to 2 days for the best crunch.
Ingredients
Ingredients
- 1 Chickpea - Drained and Rinsed
- 1 Tbsp Olive Oil
- 1 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
Directions
Directions
- Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the Greek yogurt, mayonnaise, buttermilk, lemon juice, dill, parsley, garlic powder, salt, and pepper.
- Blend for 30–60 seconds until completely smooth and creamy.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
- For a thinner dressing, blend in 1–2 tablespoons of milk or buttermilk until you reach your preferred consistency.
- Chill for at least 15 minutes before serving to let the flavors develop.
Ingredients
Ingredients
- 1 Avacado - Cubed
- 1/2 Cup Greek yogurt
- 1/4 Cup Mayonnaise
- 2 Tbsp Buttermilk
- 1 Tbsp Lemon Juice - Fresh Squeezed
- 1 Tbsp Dill Weed - Chopped
- 1 Tbsp Parsley - Chopped
- 1 Tsp Garlic Powder
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
Directions
Directions
- Peel the onion and slice it as thinly as possible using a sharp knife or mandoline slicer.
- Pack the sliced onions into a clean 1-pint (500 mL) glass jar.
- In a measuring cup or small bowl, whisk together the warm water, vinegar, sugar, and salt until the sugar and salt have dissolved.
- dd the garlic, peppercorns, mustard seeds, oregano, and bay leaf to the jar, if using.
- Pour the pickling liquid over the onions until they are completely submerged.
- Let the jar cool to room temperature, then seal with a lid.
- Refrigerate for at least 1 hour before serving. For the best flavor, let them pickle overnight.
Ingredients
Ingredients
- 1 Large Red Onion - Thinly Sliced
- 1 Cup Apple Cider Vinegar (or White Vinegar)
- 1 Cup Warm Water
- 2 Tbsp Fine Granulated Sugar (or Honey)
- 1 Tbsp Kosher Salt
- 1 Clove Garlic - Minced
- 1 Tsp Whole Peppercorns
- 1 Tsp Mustard Seed
- 1/2 Tsp Dried Oregano
- 1 Bay Leaf
