Roasted Chicken Salad
Recipe from Atkins - Phase 3

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.


Roasted Chicken Salad

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Ingredients
  • 1   tablespoon 
    paprika
  • 1   tablespoon 
    onion powder
  • 1 1/4  teaspoons 
    salt, divided
  • 40   ounces 
    boneless skinless chicken breast halves (5 to 6 ounces each, without tenderloins)
  • 4   teaspoons 
    olive oil
  • 2/3  cup 
    mayonnaise
  • 1 1/2  tablespoons 
    lemon juice
  • 1/2  cup 
    red onion, very thinly sliced
  • 2   tablespoons 
    currants
  • 2   
    medium Gala, Fuji, or Delicious apples, peeled cored and cut into 1/2-inch dice
Directions
1.
Heat oven to 350 degrees F.
2.
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.
3.
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.
4.
Bake chicken 10 to 12 minutes, just until cooked through. Wrap chicken in foil and let stand 5 minutes. Cut into 1-inch chunks.
5.
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.
6.
Store refrigerated in an airtight container.
Nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 21, fiber (g) 2, pro. (g) 31, Percent Daily Values are based on a 2,000 calorie diet
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