Chicken, Red Onion and Blueberry Pasta Salad
16.8g
Net Carbs
27.4g
Protein
18.7g
Fat
2.7g
Fiber
358
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 4 tablespoons Extra Virgin Olive Oil
- 1/2 medium Red Onion
- 1/2 cup, crumbled Blue or Roquefort Cheese
- 2 servings Whole Wheat Penne Pasta
- 1 cup Blueberries
- 6 teaspoons Lime Zest
- 3 teaspoons Thyme
- 1/16 pinch Stevia
- 16 ounces boneless, cooked Chicken Breast
- 2 fluid ounces Fresh Lime Juice
Directions:
- Prepare the pasta according to directions on the box. Drain, rinse with cold water and set aside. Dice the chicken and slice the onion. Juice and zest the limes.
- Combine the chicken, onions, blue cheese and blueberries in a medium bowl. Set aside.
- In a small bowl whisk together the olive oil, lime juice, 2 tbsp lime zest, thyme, and a pinch of stevia. Season with salt and freshly ground black pepper. Pour this over the cooled pasta then add in the chicken and blueberry mixture. Toss to combine. Transfer to a serving bowl or platter and serve immediately or allow to marinate in the refrigerator for up to 2 hours before serving. Refrigerate any leftovers for up to 4 days.
