Posts Tagged ‘Chicken’

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Chinese Chicken Salad

July 12th, 2011

Chinese Chicken Salad

This Chinese Chicken Salad is so easy to make and is quite delicious. I’m not exactly sure where the recipe originated from, but I got this one from my sister and changed it up a bit to make it low carb. I hope you enjoy it as much as I do.

Chinese Chicken Salad

  • 2 boneless chicken breasts, chopped
  • 10 oz shredded cabbage (pre-shredded bag found at grocery store in produce)
  • 4 green onions, chopped including most of the green top part
  • 2 tbsp sesame seeds, toasted
  • 1 cup slivered almonds, toasted

Salad Dressing

  • 2 tbsp splenda
  • 3 tbsp vinegar
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 chicken flavoring packet from a package of Top Ramen (or you could use 1 tsp chicken bouillon granules)
  1. Grill the chicken breasts with minimal seasoning. Just a little salt and pepper.
  2. Heat oven to 350 degrees. Arrange the slivered almonds and sesame seeds on a cookie sheet in a single layer and bake for only a few minutes. Keep an eye on them as they will toast fairly quickly and you don’t want them to burn. Remove from the oven when the almonds are a nice golden brown.
  3. In a big mixing bowl, combine all of the Salad ingredients and toss together.
  4. For the Salad Dressing, combine all of the dressing ingredients and mix well. Pour dressing into the mixing bowl with the Salad ingredients and toss until coated.
    Note: You may want to pour the dressing in a little at a time, as you might find that you don’t need to use it all.

Makes 6 servings.

Carb Count:
1 serving = 4.5 net carbs per serving

Recipe Tip: If you aren’t worried about the carb count, the original recipe calls for adding 1 package of uncooked Top Ramen noodles crushed and tossed into the salad. If using the uncooked noodles, only use 1/2 cup of toasted slivered almonds. In the low carb version, I increase the almonds to 1 cup to add the additional crunch.

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Grilled Moroccan Chicken

May 2nd, 2011

moroccan-chicken

The BBQ is clean, propane is filled and it’s perfect weather to grill! I’m looking forward to using the grill for many delicious dinners, but tonight’s main dish was Grilled Moroccan Chicken. This is a very simple recipe, but incredibly flavorful. Enjoy!

Grilled Moroccan Chicken

  • 6 boneless chicken breasts
  • 4 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tbsp paprika
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp turmeric
  • 3 tbsp olive oil
  1. Combine the garlic, cumin, paprika, salt, turmeric and olive oil in a glass mixing bowl and stir until blended.
  2. Add the boneless chicken breasts and toss until all are coated.
  3. Cover, marinate and chill for 30 minutes to 1 hour.
  4. Grill until done.

Makes 6 servings.

Side Dish Tip: Get creative, add assorted grilled veggies or cauliflower mash or any other low carb favorite.

Carb Count:
1 serving = 1.9 net carbs per serving

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Chicken Chili Verde

February 22nd, 2011

Chicken Chili Verde

I seriously love using my CrockPot. There are so many great recipes that are incredibly easy to make. This has to be one of my favorites. You just throw it all in, set it and forget it. 9-10 hours later, voila! Deliciousness to be enjoyed by all.

Chicken Chili Verde
Source: 15-Minute Low Carb Recipes by Dana Carpender

  • 1 1/2 lb boneless chicken breasts
  • 1 1/2 cup bottled salsa verde (I always use Herdez Salsa Verde)
  • 1/2 medium onion, chopped
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tsp ground cumin (I really like cumin, so i use a bit more than recipe calls for)
  • 1 tsp minced garlic or 2 cloves, crushed
  • 1 to 2 tbsp jarred, sliced jalapenos (less or more, depending on how spicy you like it)
  • 2 tsp chicken bouillon granules (low sodium is best)
  1. Place the chicken breasts into your slow cooker.
  2. Add the onion, bay leaf, pepper, cumin, garlic, jalapenos, chicken bouillon (use low sodium) and salsa verde on top.
  3. Cover, set it to low and let cook for 9 – 10 hours.
  4. When time is up, take a fork and shred the chicken right in the slow cooker.
  5. Serve with sour cream, shredded cheese and chopped cilantro on top.

Makes 5 servings.

Carb Count:
1 serving = 7 net carbs per serving
Note: carb count could be less, or more, depending on brand of salsa being used. They vary in carb count. Herdez is only 14 carbs for the entire 16 oz bottle.

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Chicken Curry and “Rice”

October 11th, 2010

Chicken Curry

I was in the mood for Indian Curry and found this recipe that sounded pretty amazing. Gave it a shot and I think it turned out great. I doubled the recipe to make extras to pack for lunches.

Low Carb Chicken Curry
Source: Healthy Indulgences

  • 1-3 tbsp oil, butter or ghee
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 bay leaf
  • 1/2 tsp grated fresh ginger root
  • 1/4 tsp sea salt
  • 2 skinless, boneless chicken breasts, cut into bite size pieces
  • 1 tbsp tomato paste
  • 1 cups ricotta cheese (could also substitute plain yogurt or pureed cottage cheese)
  • 3/4 cups coconut milk
  • 1/2 lime, juiced
  • 1/4 tsp cayenne pepper (optional – omit if you don’t like spicy)
  1. Saute onion until browned and fragrant.
  2. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener and salt – stir around pan for 2 minutes.
  3. Use a food processor to puree ricotta cheese (or cottage cheese) with coconut milk and tomato paste.
  4. Add chicken and coconut milk mixture to pan and bring to boil.
  5. Turn down the heat, squeeze in the lime juice and simmer 20 minutes.
  6. Remove the bay leaf and stir in cayenne pepper (if you are using it).
  7. Finish with more lime juice to taste and serve over riced cauliflower.

Makes 4 servings.

Riced Cauliflower
Source: Healthy Indulgences

  • 4 cups fresh grated cauliflower
  • 1 tbsp unsalted butter
  • 1/2 crumbled chicken bouillon cube
  1. Grate cauliflower with cheese grater.
  2. Add butter to pan over medium heat and stir fry cauliflower for 2 minutes.
  3. Crumble the bouillon cube over the cauliflower during the cooking process.
  4. Cook until just tender and remove from pan.

Makes 4 servings.

Carb Count:
Chicken Curry = 6 net carbs per serving
Riced Cauliflower = 3 net carbs per serving

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Chicken Kabobs

August 21st, 2010

Chicken Kabobs

Looking for something quick, easy and delicious? When it’s hot out, the last thing you want to do is heat up the oven, and in turn, heat up your house. Turn on the grill and throw together some chicken kabobs with your favorite low carb veggies and you’ve got something tasty. Be creative and use whatever veggies that you prefer. Here’s how I made the kabobs this time around.

Grilled Chicken Kabobs

  • 4 boneless chicken breasts
  • Sweet bell peppers (green, yellow, orange or red)
  • 1/4 red onion
  • Salt, to taste
  • Pepper, to taste
  • Italian seasonings, to taste

  1. Cut the chicken breasts into big chunks.
  2. Cut the peppers in half and remove the seeds, rinse and then cut into good size pieces.
  3. Alternate the ingredients onto each of the 4 skewers. If you are using wooden skewers, be sure to soak in water for a good period of time to keep the skewers from burning up on the grill.
  4. Brush each skewer with olive oil and season with salt, pepper and italian seasonings.
  5. Place skewers on a hot grill. About every five minutes, turn skewers to grill on all sides.
  6. When chicken is cooked through, remove from grill, let rest for a few minutes – then enjoy!

Carb Count:
1 skewer = 4 net carbs

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