Chicken Salad with a Twist

IMG_9636Stopped in at Whole Foods the other day…who am I kidding, I am there 3x a week! Anywho, rarely am I tempted to even look at the pre-made food they have, however this time around I was intrigued! They had a cold chicken dish that looked too good to not scoop up!

Boy oh boy was I right – Whole Foods nailed this dish & now I am trying to recreate it! I can definitely tell you off the bat that I didn’t add as much EVOO as they did – so add what your lil’ tastebuds are telling you to!

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Either buy a roasted chicken, bake 3 chicken breasts or (what I did) crockpot a 4 pound chicken. If you decide to crockpot it find my directions in the “continue reading” section.

Once you have cooked chicken…

  1. Remove any bones from the chicken & set the meat aside to cool in a large bowl – once cooled shred the chicken
  2. Add 4T honey mustard, 2T dijion mustard, 2T oregano, 2T red wine vinegar, 1T EVOO & 1t of salt and pepper to the shredded chicken bowl – mix
  3. In a colander drain out one jar of the following: artichoke hearts, hearts of palm, green & black olives – sit in colander to continue to drain
  4. Once drained quarter the artichoke hearts, slice up the hearts of palm & all the olives
  5. Mix in the olives, hearts of palm, artichoke hearts & 2C arugula to chicken mixture

That’s it – ready to be served! I prefer it on a bed of arugula, but the hub loved it on toasted bread! Hope you enjoy my chicken salad with a twist! Such a perfect dish for warm summer days!

Nutritional Info per Serving (Serves 4): 340calories – 30grams of fat – 12.5carbs – 36grams of protein

Continue reading for ingredient list…

Continue reading

Baked Coconut Crunch Chicken Strips

IMG_8498Who doesn’t love chicken tenders?!? This is an unbeatable recipe that will have anyone raving…kids, hubby or any guests. So simple, yet healthy – hello, baked & a fruit dip!

Lets get to it…

  1. Put 2 chicken breasts(~1lb) into a large ziploc bag & add one can of full fat canned coconut milk – place in fridge for an hour
  2. After an hour, preheat oven to 450degrees & line a baking sheet with aluminum foil – place a wire rack on top & spray with coconut oil
  3. In a large bowl combine 1.25C unsweetened shredded coconut, 1/4C bread crumbs, 1/4C flour, 1t salt, 1t pepper & 1/4t garlic powder
  4. Remove chicken from fridge, pour coconut milk (from ziploc bag) into large bowl & cut chicken into strips
  5. Dip chicken in coconut milk, then coconut flour mix & place on wire rack (continue til all chicken is complete)
  6. Place in oven for 15minutes then flip on cook for another 15minutes or until golden brown
  7. While cooking, place the following in a blender – 1/2C mayo, 1/2C defrosted mango chunks, 2T fresh cilantro, 1T honey, 1t sriracha sauce, 1/2t lemon juice & 1/8t curry powder – blend

The chicken was so tender, but had so much flavor with the crispy coconut crunch. Plus the mango dipping sauce was such a great addition for this dish, enjoy!

Nutritional Info Per Strip (Makes 14): 100 calories – 6.5 grams of fat – 3.5 grams of carbs – 8.5 grams of protein

Continue reading for ingredient list…

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Sonoma Chicken Salad

_MG_2119The in-laws were in town for a few days…we partied like crazy to the wee hours every night! jk. But really it was a nice time, walking around with the amazing spring weather & enjoying dinners out at some spots we have been meaning to check out. One afternoon we were around our apt packing (yes, we are moving!) & I wanted to whip up a fast lunch for us. In just a few steps I made the ever so tasty Sonoma chicken salad, hope you like!

  1. Preheat oven to 375degrees
  2. Lay 4 skinless/boneless chicken breasts on a pre-greased cookie sheet & stick in oven for 25minutes or until completely cooked through
  3. While chicken is baking grab a bowl & add in: 1C Nayonaise, 4t apple cider vinegar, 5t honey, 2t poppy seeds & S/P to taste – mix up 
  4. Add in 3/4C crushed raw pecans, 2C sliced seedless red grapes & 3 stalks diced celery – fold in
  5. Let chicken rest for ~10minutes in refrigerator, then dice into bite sized pieces & fold in to mixture bowl

Let chill & serve with lettuce leaves (make tacos)!

Nutritional Info Per Serving (Serves 4): 350 calories – 10 grams of fat – 31 carbs – 32 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

Drunken Chicken


Beer-can chicken! I have always wanted to stick a beer can up a chickens butt – not really. However, a friend mentioned this to me the other day & I was into it. Chicken, beer & butter (vegan of course). What’s not to love about this dinner!

  • Preheat oven to 350degrees
  • Open a 12oz beer (any kind, I used Modelo) & empty out half in baking tin – then pry open the mouth (beer careful! use can opener or husband)
  • Pour 2T melted EarthBalance original, the juice from 1 lemon & stuff sprigs of rosemary in the can – set in pan
  • Get a 4lb unfrozen chicken -take out guts, rinse chicken under water, pat dry with paper towels & cut off any excess white fat around the edge of the cavity
  • Then mix up the seasoning – Emeril’s Essence – 2.5T of paprika, 2T garlic powder &  1T each of salt, black pepper, onion powder, cayenne pepper, oregano & thyme
  • Rub 1T of seasoning blend inside bird
  • Peel breast skin away from meat – rub 1T of seasoning & juice from 1 lemon
  • Pour 2T Earth Balance original all over bird & cover the entire outside with seasoning blend
  • Grab disposable baking tin (filled with half the beer), spray beer can with baking oil & stuff chicken on the can – stand in middle of pan
  • Bake in oven for ~75minutes or until internal temp is 165degrees (I cooked mine for 90minutes)

Once the bird is done, take out of the oven & let rest – slice up & serve mixed greens with a squeeze of lemon. Mouthwatering good!

* Side note : Since the bird cooks straight up lots of the fat drain off AND the goodness in the beer doesn’t even count for stays in the can & just makes the meat ever so juicy! Healthier bird = healthier me. Always a plus in my book!

Original recipe here !

Nutritional Info Per Serving (Serves 4): 500 calories – 29 grams of fat – 7 carbs – 50 grams of protein 

Cornmeal Crusted Chicken Nuggets with Blackberry Mustard & Bok Choy Slaw


My hubs best friend has been traveling abroad for some time & was in the city for the night so Jon wanted to give him a semi-homey meal. With that I twirled up nuggets & slaw, or so they thought! Little did they realize that the chicken was baked, the dipping sauce was packed with blackberries & the slaw was bok choy… they practically licked their plates clean!

  • Preheat oven to 400degrees
  • Either buy strips of chicken or cut up breasts into nuggets
  • Grab two bowls – fill one with egg whites(~1/2C) & one with ground cornmeal(~3/4C)
  • Dip chicken into egg bowl then cover in cornmeal
  • Set chicken on wire rack placed on cookie sheet & put in oven for roughly 20 minutes or until golden (flip if necessary)

While the chicken is baking prep the bok choy slaw & blackberry mustard dip:

  • Thinly slice one head of cleaned bok choy – place in large bowl
  • In food processor add 3 heads of scallions (ends cut) & 2 handfuls of baby carrots – blend & add to large bowl
  • In veggie bowl add:  1/4C rice vinegar, 1T sesame oil, 2t truvia & 3t dijon mustard – toss
  • Clean food processor & add 1c rinsed blackberries, 1.5T whole grain mustard & 2t honey – mix & set aside for dipping sauce

I went further then I usually do cause the bf was in town &  sprayed a fry pan with cooking oil- I quickly seared the fully baked nuggets on each side for about 1minute to give a more charred appeal.

I have made the cornmeal nuggets before & actually switched it up many times to make cornmeal baked fish sticks & tofu sticks. Both were a success! Overall this is a quick & delicious meal any adult & kid would love – well, assuming about the kids but I am sure my future kids will be asking for seconds!! Enjoy!

Original recipe here.

Nutritional Info for Nuggets (Serves 3): 410 calories – 7 grams of fat – 23 carbs – 60 grams of protein  
Nutritional Info for Dipping Sauce (Serves 3): 35 calories – 1 gram of fat – 8 carbs – <1 gram of protein
Nutritional Info for Slaw (Serves 3): 60 calories – 5 grams of fat – 3 carbs – 1 gram of protein

Tandoori Chicken Burger

tandoori burger

Whoooeee – this baby was scrumptious!  Ever since the crab cake I cooked I have been craving any kind of burger…don’t really cook red meat in our house – so the tandoori chicken burger seemed right up my alley!

  • Mix 1.5lbs ground chicken, 4 scallions, 3T minced ginger, 2T fresh lemon juice, 1T paprika, 2t cumin, 1/2t ground cardamon, 1/4t cayenne pepper, 1/2C whole wheat bread crumbs (I added this at the last minute) & S/P to taste – form into 4 patties
  • Heat & spray cooking oil on skillet – place patties on medium heat – should cook for at least 6minutes on either side
  • While the burgers are cooking grab another bowl & mix small fage 0%, 1T fresh chopped mint, 2t cumin, 1T fresh lemon juice & S/P to taste – refrigerate till ready
  • Toast bread – we used mini whole wheat pitas – lame I know, but all the naan at our grocery store was way to calorie dense for me…

To serve top the burgers with a few red onions, sliced cucumbers, fresh cilantro &  yogurt sauce! D.E.L.I.C.I.O.U.S.

Find original recipe here.

Nutritional Info Per Patty ( 4 Patties): 280 calories – 18 grams of fat – 6 carbs – 45 grams of protein 
Nutritional Info For Sauce ( serves 4): 35 calories – <1 gram of fat – 4 carbs – 5 grams of protein 

Chipotle- Glazed Roast Chicken

chipotle chicken

Smelling this chicken dish cook up in the oven had my mouth watering – the cinnamon & honey really added a special touch!  Like usual I adjusted the recipe a bit – Hope you like!

  • Turn on your oven to 400degrees & prep a cookie sheet with olive oil cooking spray 
  • Peel & dice up 2 sweet potatoes – lay on cookie sheet, spray with cooking spray, drizzle EVOO & stick in oven for about 15minutes
  • Mix: 4 minced chipotle chilies in adobo sauce, 2t minced garlic, 2T honey, 2t apple cider vinegar, 1t cumin & 1/2t cinnamon
  • Cover the chicken in the mixture & once the potatoes have been roasting for 15minutes lay covered chicken on top of them
  • Bake until chicken is cooked through – roughly 30minutes

Top with fresh cilantro & serve warm!

To view original recipe click here.

Nutritional Info Per Serving (serves 2): 542 calories – 2 grams of fat – 76 carbs – 60 grams of protein 

Peruvian-Style Chicken


This recipe was so quick and easy – PLUS IT WAS DELICIOUS!

  • Preheat oven to 425degrees
  • Slice up 2 sweet onions, 2 bell peppers & 1 lemon
  • Mix 1t EVOO, 1T cumin, 1.5T paprika, 5t minced garlic, 2.5T white wine vinegar & S/P to taste
  • Rub mixture on two 8oz chicken breasts – put in roasting pan
  • Use remaining mixture and cover veggies with it – scatter on top of chicken & lay a sliced lemons on top of veggie & meat
  • Stick in oven for 45minutes

The juiciest chicken ever & such a simple dinner all by itself or add a hearty grain and side salad!!

Original recipe here.

Nutritional Info Per Serving (serves 4): 180 calories – 6 grams of fat – 5 carbs – 37 grams of protein

Chicken Soup for a sick hub!


I made this soup when the hub was feeling a bit under the weather – and honestly it was incredibly tasty that this will be the chicken soup recipe that I stick with!

  • Get a large soup pot and set it up on the stove-top
  • Put 10 chicken legs (bone in/skin on) on the bottom of the pot
  • Cut both a yellow onion & a sweet potato (with skin on) in half – put in pot
  • Slice up 2 large carrots, 2 stalks of celery & 1 leek (leaves and all) – put in pot
  • Dash of S/P, thyme sprig & 3-4 lemongrass leaves
  • Fill pot up with water to just cover all meat,veg & spices (around 6-8cups)
  • Bring to boil, then cover & let simmer for roughly an hour or so
  • Remove chicken from soup (slotted spoon works best) and remove skin (toss) and take meat off the bone
  • Return meat & bones back into pot
  • Add 1T of apple cider vinegar (brings the calcium out of the chicken bones)
  • Simmer for 15min, then remove bones & serve away!!

I swear for homemade chicken soup this is the way to go! I really dislike using sodium based products (ie chicken broth) so making a fresh soup like this was killer!

Original recipe here.

Nutritional Info Per Serving (Serves 6): 307 calories – 13 grams of fat* – 9 carbs – 44 grams of protein  
* I added in chicken skin since I cooked with it even though I removed it at the end- so I am sure the recipe has less fat

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