Tropical Chicken Salad

This is a great way to use the white meat from an Oven Roasted Whole ChickenOlive Can Chicken, or BBQ Olive Can Chicken, or you can use other cooked chicken or raw chicken breasts.  With the weather finally warming up, main dish salads are great for filling, yet light, cool, and crispy meal options.

Tropical Chicken Salad

1 cup mixed salad greens
1/8 cup coconut oil
1/2 chicken breast (raw or cooked)
1/8 cup Da Vinci Pineapple sugar-free syrup
Salt to taste
Unsweetened coconut flakes

Put salad greens on a dinner plate.  Set aside.

In a medium skillet, heat coconut oil until melted.  Chop chicken breast into bite-sized pieces.  Cook in coconut oil until cooked through and hot.

Add pineapple syrup and cook until liquid is absorbed, but chicken is still very moist.  Salt to taste.

Pour chicken mixture onto mixed greens or let it cool first and then add.  Sprinkle with a little unsweetened coconut.

This serves 1 person and has about 3 net carbs.

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