I like to make my Olive Can Chicken, but since I prefer dark meat, I’m always looking for a yummy way to use the white meat. I dreamed this recipe up today to do just that. Yum! 8+d
Orange Chicken Salad
1 tablespoon coconut oil
1/2 cooked chicken breast (or use raw and cook longer), chopped
2 tablespoons sugar-free Da Vinci Orange syrup
1 1/2 cups mixed greens
2 tablespoons sour cream
1 tablespoon sugar-free Da Vinci Orange syrup
In a small frying pan, melt coconut oil. Add chicken, 2 tablespoons orange syrup, and salt; cook until the liquid has evaporated, but the chicken is still moist.
While the chicken is cooking, put the mixed greens on a salad plate. In a small bowl, mix sour cream and 1 tablespoon orange syrup to make a dressing; set aside.
When the chicken is done, put it on top of the mixed greens. Drizzle with sour cream dressing. Chop the olives and sprinkle on top.
This makes 1 large or 2 small servings with about 4 net carbs in the entire recipe.