Join our Newsletter for Coupon Codes, Sales and Specials

Add To Kaboodle Wish List

Southern Connoisseur Coupons on tjoos.com

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