recipe posts

Chicken Cobb Salad-buffalo ranch style

4-6 slices Amish bacon cooked and crumbled
½ lb chicken tenderloins or left over chicken (I make extra for this)
2-3 tbsp olive oil to cook chicken
salt and pepper (for chicken)
¼ tsp onion powder
¼ tsp smoked paprika
½ cup chopped and peeled cucumbers-mini work well
½ cup quartered cherry tomatoes
2 hardboiled eggs, chopped
½ med avocado (sliced or chopped)
3 cups mixed salad greens
Thinly sliced green onion for garnish

For the Buffalo Ranch –
½ cup Avocado Oil Mayo
1 tbsp fresh lemon juice
1 toothpick Vitality-lemon oil
2 tsp onion powder
1 tsp garlic powder
½ tsp dried dill
1 toothpick Vitality- dill oil
½ tsp smoked paprika
½ tsp dried chives***
2 tsp- 1 tbsp hot sauce

Olive oil cook the chicken, or use your cooking fat(some reserve bacon fat) of choice. Season the chicken tenderloins with the salt and pepper, onion powder and smoked paprika and heat a large cast iron skillet (or grill pan) over med heat.
Add the chicken to the pan and cook about 5 minutes on each side, adjusting heat as necessary. Make sure the chicken is cooked through, remove from heat, and set aside. Once chicken is cool enough to handle, chop into bite-sized pieces.
To prepare the dressing, simply add your vitality oils to the mayo by swirling the toothpicks in it, then whisk together all the ingredients in a medium bowl until fully combined.
Assemble all the salad ingredients, chopped cooked chicken and crumbled bacon in a large bowl (avocado last so it doesn’t turn brown), and garnish with green onion. Pour your dressing over the top and toss before eating.
This is amazing with a tall glass of water with Lemon Vitality Essential Oil in it.

This is also a great mason jar lunch

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