Mushroom, Leek and Thyme Soup
19th June 2015
Avocado & Tomato Salad
21st July 2015
Ingredients
- 2 chicken breast(s) boneless, skinless (sliced into strips)
- 6 cups romaine lettuce chopped
- 1 Roma tomato diced
- 1 Bell Pepper cut into small pieces
- 1/2 avocado cut into cubes
- 1/4 cup red onion diced
- 1/4 cup BBQ sauce
- coconut oil
- Himalayan Crystal Salt
- Freshly ground black pepper
- 2 tbsp homemade mayonnaise
- 2 tbsp coconut milk
- 1/4 tsp raw garlic minced
- 1 tsp fresh dill minced
- 1 tsp fresh chives minced
- 1/4 tsp paprika
- Himalayan Crystal Salt
- Freshly ground black pepper
Servings:
Instructions
- Add some coconut oil to a skillet placed over medium-high heat.
- Season the chicken breasts with salt and black pepper to taste.
- Add the chicken to the skillet and cook for 3 to 4 minutes per side, until cooked through.
- Wait until the chicken is cools down; then dice it into bite-sized pieces.
- In a bowl, combine all the ingredients for the ranch dressing and mix well.
- Fill a salad bowl with the romaine lettuce. Top with the chicken, tomato, pepper, onion, and avocado.
- Pour the ranch dressing and BBQ sauce on top of the salad. Toss gently to combine and serve.
- Enjoy!
