Yum
By Sinea Pies
var r = document.URL; 
Chicken is my favorite protein, next to eggs. Interesting. They are so closely related! If I could have a chicken meal 5 days a week, I’d be a very happy camper. All I would need the other two days is a juicy hamburger and a steak and my week would be complete.
Lifestyle change: it’s time to get my eating in order, saying “goodbye” to white flour, white rice, potatoes (mostly) and sugar. Ouch. The only way I’ll stick with a low-carb plan is to come up with some simple recipes that taste really great. If they are too complicated, time will get in the way and endanger my success.
Day one: I made a batch of chicken salad — my own concoction — enough for two days of lunches. Tasted really good. If you’re not watching carbs*, add some green seedless grapes to this and forget the lime. Heavenly!
Low Carb Chicken Salad
Ingredients
Two boneless chicken breasts
Heaping 1/2 cup real mayonnaise
1 T chopped walnuts
1 T chopped onions and celery mix
1/4 cup green seedless grapes, cut in half*
Chopped Romaine lettuce
Two 1/4 lime wedges
Directions
- Heat a non-stick skillet on medium and add 1 T cooking oil.
- Slice your chicken in medallions and stir fry till done.
- Remove them from the skillet and cool in the refrigerator.
- When cool, cut chicken into small chunks.
- Combine with mayonnaise, walnuts, onions and celery.
- Pile 1/2 of the salad on a bed of Romaine lettuce. Squirt lime juice on the sides of the lettuce and on top of the chicken salad, as desired.
- Store the other half in the refrigerator, or invite a friend to have lunch with you and use it now!
How about you?
Have some easy low-carb recipes to share? I could use the help!
Leave a Reply