companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Wednesday, July 8, 2009

Spicy Chicken Salad

This recipe takes a blah chicken salad to the next level. This is low calorie, chocked full of fresh veggies and easy to make. I used leftover Tequila Lime Chicken breasts, so they already have some Tex-Mex flavor. If you don't like the heat, just leave out the jalapeno pepper in the dressing, but keep all those veggies--they are so good for you!

Spicy Chicken Salad

three cups of chopped vegetables:
red bell pepper
green bell pepper

2 tequila lime chicken breasts
1/2 cup shredded cheese
red leaf lettuce

1/4 cup mayonnaise
1/4 cup unflavored yogurt
3 tablespoons lime juice
1 pickled jalapeno pepper
1/2 teaspoon ground chipotle pepper
1 Knorr cilanto cube

Chop vegetables and chicken into bite sized chunks. To make dressing, mix mayonnaise and yogurt in a blender. Add lime juice, jalapeno, ground chipotle, and cilantro cube, and blend well.

Stir dressing into chicken and vegetable mixture. Stir in cheese and salt and pepper to taste. Serve on a bed of red leaf lettuce.

Dinner is in the crockpot, so now I can devote an afternoon to lesson planning for the upcoming school year. Isn't it a great feeling when you know the meal is ready to pretty much serve itself? Love it.

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