Cheesy Chicken Pie
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PREP TIME: 10min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 48g||74%|
|Saturated Fat 10g||50%|
|Total Carbs 13g||4%|
|Dietary Fiber 6g||24%|
|Vitamin A 80%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 lemon, zested and juiced
1 tsp. dried thyme
1/2 tsp. salt, divided
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tbsp.)
1 tbsp. Dijon mustard
1 tsp. sugar
1/8 tsp. black pepper
1/2 cup extra virgin olive oil
1/2 cup crumbled blue cheese
10 oz. super greens salad mix
8 slices gluten-free thick-cut bacon, diced and cooked
4 hard-boiled eggs, chopped
2 cups cherry tomatoes, halved
1 avocado, diced
In a medium saucepan, combine the chicken cuts, lemon juice and zest, dried thyme and ¼ teaspoon salt. Cover with cold water. Bring to a boil, lower the heat and simmer the chicken for 10 minutes. The chicken is done when a meat thermometer inserted in the center reaches 170°F. Let the chicken cool in the broth until ready to use it.
In a large glass measuring cup, whisk together the vinegar, shallots, Dijon mustard, sugar, the remaining ¼ teaspoon salt and black pepper. Whisk until the sugar and salt are dissolved. Whisk in the olive oil until emulsified and then stir in the blue cheese.
In a large salad bowl or platter, toss together the super greens. Arrange the cooked gluten-free bacon, chopped eggs, poached chicken cuts, cherry tomatoes and diced avocado.
TIP: Make your own super greens salad mix by combining kale, Swiss chard, arugula and spinach.
When ready to serve, toss the salad with the blue cheese vinaigrette and divide among 4 plates.
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