Tuesday, January 14, 2014

Wild West Chicken with Avocado Ranch Dip

This recipe is a combo of a few different recipes put together and inspired from Longhorn Steak House. :) My mom works at Longhorn so any chance I can get I ask her to bring home the famous Wild West Shrimp they have. They serve this with ranch dip. Another appetizer they have there is the firecracker chicken wraps, which they serve with avocado ranch dip. So that's where I got the dip idea from. 

Soooo one night Kt gave me the idea of wild west chicken instead of the shrimp. I looked up a few different recipes and then put this together :) I wanted to bake the chicken instead of frying it, and I wanted to do almond crust instead of regular breadcrumb crust. I decided to make baked almond chicken bites... with side of avocado ranch dip. I used the spices from the Longhorn recipe, and the only other thing I changed was I used yogurt ranch recipe instead of using pre-made ranch :D


1lb+ chicken
1 c. almond meal

1/2 c. breadcrumbs
1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
1 tbsp seasoned salt 
1 tsp pepper

Preheat oven to 375
Mix all dry ingredients from above in a bowl
Put 1 egg, beaten in a separate bowl
Cut chicken into small bite size pieces
Dip chicken in egg, then into dry mix
Place chicken on baking sheet or oiled dish
Bake 20-25min

Meanwhile, simmer the sauce on stovetop


1/2 c. peppercinis
1/4 c. cherry peppers
2 tbsp butter
1 tsp garlic powder
1 tsp seasoned salt (instead of longhorn's "prairie dust")

Once chicken in done, remove from oven and top with the sauce

Avocado Ranch Dip:

3/4 c. yogurt
2 tsp hidden valley ranch mix
1 avocado
3/4 tsp tabasco sauce
3/4 tsp cumin
Blend in food processor 

(Prepare dip ahead of time, before cooking chicken & refrigerate)

And enjoy! :)

Servings: about 4

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