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.
ROASTED CHICKEN SALAD
Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 353
Fat: 20 grams
Protein: 32 grams
Carbohydrates: 9 grams
Fiber: 1 grams
Net Carbs: 8 grams
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 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 airtight container.
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