Grilled Chicken and Avocado Lettuce Wraps
Buffalo Cauliflower and Celery with Ranch Dressing
Ingredients
- 3 avocados, cubed
- 1 pint grape tomatoes, quartered
- ¾ cup chopped red onion
- 2 Tbsp lemon juice
- ¼ tsp salt
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp avocado oil
- 12 Bibb lettuce leaves
Instructions
- Toss together avocado, tomatoes, onion, lemon juice, and salt in a bowl.
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; toss with oil, and sprinkle lightly with salt and pepper.
- Preheat grill to medium-high heat. Grill chicken, covered, on a grill rack rubbed with oil 4 minutes per side or until done. Thinly slice chicken.
- Spoon chicken into lettuce leaves; top with avocado mixture.
Side Dish Ingredients
- 2 heads cauliflower, cut into florets (or use frozen cauliflower)
- 1¾ cups avocado oil, divided
- ½ cup hot sauce
- ¼ cup ghee
- 6 Tbsp fresh lemon juice, divided
- 1 large pasteurized egg, at room temperature (see Note)
- ½ tsp salt
- 1 tsp dried parsley (or use 1 Tbsp fresh parsley)
- 1 Tbsp chopped fresh dill (or use 1 tsp dried dill)
- 1 bunch celery, cut into sticks
Side Dish Instructions
- Preheat oven to 400°F. Toss cauliflower and ¼ cup oil on 2 large rimmed baking sheets; spread in a single layer. Bake 20 to 25 minutes or until tender.
- Heat hot sauce, ghee, and 2 Tbsp lemon juice in a saucepan over medium heat, stirring often. Gently toss together cauliflower and sauce.
- Bake 5 to 7 minutes longer or until edges of cauliflower are browned.
- Meanwhile, process egg, 2 Tbsp lemon juice, and salt in a blender until smooth. With blender running, slowly drizzle in 1½ cups oil through food chute. Stir in 2 Tbsp lemon juice, parsley, and dill.
- Serve celery sticks with homemade Ranch.
Paleo Meal Plan
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