1 Avocado, mashed
1/4c Plain Yogurt
1/2T Extra Virgin Olive Oil
1tsp Lemon Juice
1.5tsp McCormick’s Gourmet Greek Seasoning
1/2tsp Dried Oregano
a lil shy of 1/2tsp Dried Rosemary, crushed
1/2tsp Garlic Powder
1T Jalapeno, deseed, minced
A lil shy of 1/4tsp Sea Salt
Add all to Blender, drizzling in oil near end. Blend in blender til smooth. Top onto Sandwiches, in Wraps, Over Fries, Over Chicken… MANY USES!
I used this topped over Baked Breaded Chicken Breasts (While cooking):
1/4tsp Sea Salt
1tsp Parmesan Cheese (Store shelf kind)
1/4tsp Cayenne Powder
White Vinegar or Louisiana Hot Sauce
Tay’s Greek-cado Sauce/Spread (Recipe Above)
Blend Sauce ingredients. Place in fridge til use.
Mix Flour Mixture. OPTIONAL TO REMOVE CHICKEN SKIN! Brush Chicken LIGHTLY with Louisiana Hot Sauce OR Vinegar.
Add half Chicken to bag. Sprinkle in half Flour Mix. Shake around. Add in rest of Chicken Legs and Flour Mix. Shake more. Place onto Butter Flavored Cooking Sprayed baking pan. Place into fridge 30min-1 hour. Add a decent amount of Tay’s Greek-cado Sauce on both sides. Bake in oven at 425 til juices run clear (Ours was about 45minutes).
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Try on the Grill: Can choose to skip Flour, do rest. Add to grill cook Chicken most way. Near end, Brush on Sauce, Cook each side a few minutes more!