Recipe by Shayla Leftridge
Nutrition
Calories: 460 | Fat: 4 g | Carbs: 10g | Protein: 30g
Ingredients
- 1T. olive oil (in marinade)
- ½ chicken breast (4oz.)
- 2 oz. olive oil mayo
- 1t. dijon mustard
- ¼ cup grapes cut in ¼
- ½ celery stalk diced
- 1 green onion
- 1 T white or red onion diced
- 1t. parsley
- 1T. toasted almonds (or walnuts)
- 1 t. lemon juice
- ¼ t. garlic and onion powder
- ¼ t. all-purpose seasoning
- 1t. tarragon- Chopped
- 1 low-carb tortilla (optional)
- fresh basil leaves (or dark leafy greens optional)
Directions:
- Marinate chicken in olive oil and spices of choice (1–24 hours).
- Spray pan with cooking spray and cook chicken until temp of 165° on med. (4-5).
- Set chicken aside to cool.
- Chop all fruits and vegetables bite size and combine with finely chopped herbs.
- Cube cooled chicken and add all ingredients. Mix lightly and season to taste.
- Chill before serving.
Note: Taste of seasonings will change once cooled, so be sure to taste again before serving.
