Roasted Chicken, Apple and Current Salad Recipe

6.4g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

23.5g

Protein

18.5g

Fat

1.4g

Fiber

294.1cal

Calories

INGREDIENTS

1 tbsp Paprika
1 tbsp Onion Powder
1 1/4 tsp Salt
4 tsp Olive Oil
40 oz, with bone, raw, without skin (yield after cooking, bone removed) Chicken Breast (Skin Not Eaten)
0 2/3 cup Real Mayonnaise
1 1/2 tbsp Fresh Lemon Juice
0 1/2 cup, chopped Red Onions
2 medium (2-3/4" dia) (approx 3 per lb) Apples
1 oz Black Currants (European)

Heat oven to 350°F.
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 finely diced onion, currants, diced apples and chicken; toss to coat.
Store refrigerated in an airtight container.

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.