Chicken Salad I was a little hesitant about posting the recipe to this, only because the chicken is not the healthiest in the world, at least the way I marinated it.  A buddy passed along this to me and I gave it a shot, tastes awesome.  For the chicken marinade: 1 cup light Italian dressing 1/4 cup low sodium hot sauce Pinch of sea salt & some pepper Mix up the above ingredients and place them, along with your chicken breasts, into a freezer bag.  Shake it up pretty good and let it sit in the fridge for 24 hours.  Once you are ready to cook it, placed the chicken breasts into a glass cooking pan and then pour the marinade on top of them.  Cook for 35-40 minutes on 375. The best part about this, for me anyway, is to cook several of the chicken breasts on the weekend.  After they are done cooking, toss them into some tupperware.  This takes a lot of prep work out of your meals during the week.  It is quick and easy to grab a chicken breast and toss it on a salad for a meal on the go.  I do the same thing with the onions. I will chop them up and toss them into tupperware.  That makes cooking volumes easier and it is cheaper than buying them already diced. For the salad: 1-2 cups of mixed greens Diced onions (I prefer red but didn’t have any handy) 1 tablespoon of reduced fat feta cheese 1 half avocado 2 tablespoons organic salsa The small things become big things.  For me, I can easily go overboard on salad dressing.  I just don’t have the self control.  I know the chicken was marinated with salad dressing, but that doesn’t mean I also have to douse my salad with it as well.  What I have been trying to do is move away from using any salad dressing at all.  Salsa has been the best thing for me personally.
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Chicken Salad

I was a little hesitant about posting the recipe to this, only because the chicken is not the healthiest in the world, at least the way I marinated it.  A buddy passed along this to me and I gave it a shot, tastes awesome. 

For the chicken marinade:

  • 1 cup light Italian dressing
  • 1/4 cup low sodium hot sauce
  • Pinch of sea salt & some pepper

Mix up the above ingredients and place them, along with your chicken breasts, into a freezer bag.  Shake it up pretty good and let it sit in the fridge for 24 hours.  Once you are ready to cook it, placed the chicken breasts into a glass cooking pan and then pour the marinade on top of them.  Cook for 35-40 minutes on 375.

The best part about this, for me anyway, is to cook several of the chicken breasts on the weekend.  After they are done cooking, toss them into some tupperware.  This takes a lot of prep work out of your meals during the week.  It is quick and easy to grab a chicken breast and toss it on a salad for a meal on the go.  I do the same thing with the onions. I will chop them up and toss them into tupperware.  That makes cooking volumes easier and it is cheaper than buying them already diced.

For the salad:

  • 1-2 cups of mixed greens
  • Diced onions (I prefer red but didn’t have any handy)
  • 1 tablespoon of reduced fat feta cheese
  • 1 half avocado
  • 2 tablespoons organic salsa

The small things become big things.  For me, I can easily go overboard on salad dressing.  I just don’t have the self control.  I know the chicken was marinated with salad dressing, but that doesn’t mean I also have to douse my salad with it as well.  What I have been trying to do is move away from using any salad dressing at all.  Salsa has been the best thing for me personally.