This is my original Fat Fast recipe adjusted for the Modified Fat Fast.
Modified Fat Fast Southwest Chicken Salad
4 oz raw chicken tenderloin
1.5 tablespoons mayonnaise (no sugar added)
1/8 teaspoon chili powder
1/8 teaspoon seasoned salt
1/16 teaspoon ground oregano
1/16 teaspoon ground cumin seed
1/16 teaspoon onion powder
1/16 teaspoon garlic powder
Pinch black pepper
1 oz (about 1/4) avocado
Cook the chicken until no longer pink. (I microwave a frozen piece.) Cut into small pieces and let cool.
In a small bowl, mix mayo and spices together well. Add the cooled chicken and mix again.
Peel and cube the avocado. Mix gently into the chicken mixture.
Eat immediately or cover and frig for later.
This recipe contains about 1 net carb and 295 calories.
I buy chicken tenderloins frozen in a large bag and just take out what I need for a recipe. Check the label to make sure there aren’t a lot of unnecessary ingredients.