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1/2 tbsp Dijon Mustard 1/4 tsp Natural Ancient Sea Salt 1/4 tsp Black Pepper 1 clove Garlic, minced or 1/4 tsp Garlic Powder Instructions Add all of the ingredients to the dressing cup

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Store: While this salad is best eaten shortly after you make it, leftovers can be stored in your fridge and eaten for several days

Ingredients cup ranch dressing cup avocado oil 2 tablespoons Worcestershire sauce 2 tablespoons buttermilk 1 tablespoon apple cider vinegar 1 tablespoon chopped parsley 1 teaspoon hot sauce 1 teaspoon salt 3 pounds boneless, skinless chicken breasts Instructions Add everything but the chicken to a mixing bowl and whisk well to combine