Roasted Chicken, Apple and Current Salad
6.4g
Net Carbs
23.5g
Protein
18.5g
Fat
1.4g
Fiber
294
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 1/2 tablespoons Fresh Lemon Juice
- 1 ounce Black Currants (European)
- 1 tablespoon Paprika
- 2 medium (2-3/4" diameter) (approx 3 per pound) Apples
- 1 tablespoon Onion Powder
- 1 1/4 teaspoons Salt
- 40 oz, with bone, raw, without skin (yield after cooking, bone removed) Chicken Breast (Skin Not Eaten)
- 2/3 cup Real Mayonnaise
- 4 teaspoons Olive Oil
- 1/2 cup chopped Red Onions
Directions:
- Heat oven to 350°F.
- 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 finely diced onion, currants, diced apples and chicken; toss to coat.
- Store refrigerated in an airtight container.
