Low Carb Salads And Dressings Recipes

Ingredients:

1 tbsp paprika
1 tbsp onion powder
1 1/4 tsp salt, divided
8 boneless skinless chicken breast ha
1 = (5 to 6 oz ea, without tenderloin
4 tsp olive oil
2/3 cup mayonnaise
1 1/2 tbsp fresh lemon juice
1/2 cup very thinly-sliced red onion
2 tbsp currants, (optional)
2 medium gala, fuji, or delicious apples, peeled, cored,
1 and cut into 1/2 dice

Instructions:

Heat oven to 350 degrees. 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.

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-inch chunks.

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.

This recipe yields 8 servings.

Carbohydrates: 9 grams
Net Carbs: 8 grams
Fiber: 1 grams
Protein: 32 grams
Fat: 20.5 grams
Calories: 353

Description:
"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."

Servings: 8