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Roasted Chicken Salad

Roasted Chicken Salad
Courtesy of Atkins Kitchen
Try the cooking method used below and say good-bye forever to rubbery chicken breasts. If you are on Induction, substitute lower carb jicama for apples and omit the currants.

1 tablespoon paprika
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
8 boneless, skinless chicken breast halves (5 to 6 ounces each, without tenderloins)
4 teaspoons olive oil
2/3 cup Duke's Sugar Free mayonnaise*
1 1/2 tablespoons fresh lemon juice
1/2 cup very thinly sliced red onion
2 tablespoons currants, optional
2 medium Gala, Fuji, or Delicious apples, peeled, cored and cut into 1/2 inch dice

1. Heat oven to 350F. To make rub, combine paprika, onion powder and 1 teaspoon of the salt in a cup. Pat chicken dry with paper towels; sprinkle both sides evenly with the rub.
2. Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat. Add half the chicken; cook 1 1/2 minutes per side, until browned. Transfer breasts to a baking sheet. Repeat with remaining oil and chicken. Bake chicken 10 to 12 minutes, just until cooked through. Wrap chicken in foil and let stand 5 minutes. Cut into 1 chunks.
3. Meanwhile, stir together mayonnaise, lemon juice and remaining 1/4 teaspoon salt in a large bowl. Add onion, currants, apples and chicken; toss to coat. Store refrigerated in an air tight container.

Servings: 8
Prep time: 15 minutes
Bake/Cook time: 20 minutes

Carbohydrates: 9 grams

Net Carbs: 8 grams

Fiber: 1 grams

Protein: 32 grams

Fat: 20.5 grams

Calories: 353