Roasted Chicken Salad

Recipe Ingredients

1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Onion powder
1 1/4 teaspoons	6.3ml	Salt - divided
8		Boneless skinless chicken breast halves
		= (5 to 6 oz ea, without tenderloins)
4 teaspoons	20ml	Olive oil
2/3 cup	157ml	Mayonnaise
1 1/2 tablespoons	22ml	Fresh lemon juice
1/2 cup	31g / 1.1oz	Very thinly-sliced red onion
2 tablespoons	30ml	Currants - (optional)
2 tablespoons	30ml	Gala, Fuji, or Delicious apples - peeled, cored, (medium)
		And cut into 1/2" dice

Recipe 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."

Source:
Atkins Cookbook at http://atkinscenter.com

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