Quick & Juicy Chicken Salad

Backstory:

So I’m on a quest to get some aBS (lol) and I followed that oft-repeated (and true) saying that “abs are made in the kitchen”. So in that spirit, I’ve starred having high-Protein low-carb meals and I’m trying to not have carbs post 6 PM. And I got tired of plain old chicken salads after just 2 days. I decided to zuzhhh it up and broooo this recipe is SO delicious, you won’t cry about eating healthy

You need:

  • 100 GMs chicken breast

  • Spice rub of your choice (salt + pepper also works)

  • 4 lettuce leaves

  • 4 iceberg lettuce leaves

  • 1/4 bell pepper

  • 6-7 cherry tomatoes

  • 3-4 olives

  • 5-6 toasted pecans (or walnuts)

For the dressing:

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 1/2 tbsp olive oil

  • 1 tbsp vinegar

How to:

1. Add salt & pepper (or spice mix of your choice) to your chicken

2. Toast pecans/walnuts until it gives off that nutty smell. Be careful not to burn (been there toooo many times)

3. Set nuts aside and heat the same pan with a little oil, & add your chicken, cooking cook until golden brown (should take about 5-7 minutes)

4. Set chicken aside to cool

5. Chop up lettuce, iceberg lettuce, bell peppers & cherry tomatoes

6. In a small bowl, make your dressing by adding olive oil, vinegar, salt & pepper and stir until salt dissolved

7. In a bowl add your chopped veggies, toasted nuts & olives

8. Drizzle salad dressing over the veggies and then toss to make sure it gets mixed in well. You can just stir things around with a fork if you don’t have a salad tosser

9. Add cooked chicken. Make sure your chicken is not hot. Hot meat + cold veggies in a bowl makes the veggies ultra soggy & chicken bland)

10. Enjoy!

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