Food My Muse

9 The first two steps should be done about 24 hours ahead, but a minimum of 2 hours ahead.
Ranch Dressing
0 In a bowl, mix the avocado oil mayo, sour cream, dill, chives, garlic powder, white pepper, onion powder, agave syrup, red wine vinegar, lemon zest and juice. Taste and adjust the lemon juice and add salt to taste. Put ½ of this ranch in an airtight container and store in the refrigerator until ready to use. The other ½ will be used in the next step.
Chicken Marinaide
1 Pat dry the chicken well, add it to a large bowl with ½ of the ranch and the ¼ cup chipotle mayo. Add a bit more salt and pepper. Mix it up and cover tightly with plastic wrap. Marinate the chicken for 24 hours ideally, but a minimum of 2.
Salad
2 Fry your pita in olive oil until nice and golden. Remove and add to a bowl, mixing in paprika, chipotle powder and a pinch of salt.
5 Right before serving, mix of the ingredients for your salad in a bowl, add in the ranch dressing, a bit more lemon and mix well. Top with the peta.
Ranch Chicken
3 Add chicken to a baking sheet and remove excess marinade with a paper towel.
4 Griddle or Grill: Lightly oil and preheat to medium or medium-high heat. Place skin side down and sear until golden. Flip and cook for another until the internal temperature reaches 175°-180°F. This is higher than the normal recommended temp but TRUST me. It will be a better texture.Stovetop: Preheat your oven to 375℉. Preheat your oven-safe pan and sear skin side down for about 3-5 minutes or until golden. Flip and sear for another 2 minutes. Put your pan and bake for about 40 minutes or until the internal temperature reaches 175°-180°F. This is higher than the normal recommended temp but TRUST me. It will be a better texture.