Let the feasting begin! Your meal might look like a plate of hors d’oeuvres, but you will be filling up with sweet and juicy goodness. At only 2 ounces, this meal can afford a side dish as well. Works fantastic with the savory Low-Carb Cauliflower Latkes Bites at 6.3 grams protein, 110 calories. Together, your meal will total to 17.5 grams protein, 280 calories. The cold chicken salad is specifically made with fresh boneless skinless chicken thigh cutlets, the juiciest part. Do not overcook! The tarragon will add an exotic flavor, which to me, tastes like a cross between lemongrass and black licorice. The cold chicken salad on top of the apple chips is a perfect combination of elegance, simplicity, and nutrition. This is a perfect finger food for traveling.
- 1 Boneless Skinless Chicken Thigh Cutlet, fresh or semi-thawed (20g, 110c)
- 3 sprigs fresh tarragon, chopped (about 1 teaspoon)
- ¼ cup Pacific Soymilk (2.5g, 35c)
- 1 teaspoon olive oil (40c)
- ¼ teaspoon salt
- ¼ teaspoon cumin
- 2 tablespoons Lite Thousand Island Dressing (0g,16c)
- ⅓ ounce Apple Chips Snack, about 7 chips (70c)
Slice chicken into finger-like strips.
In a small saucepan, combine chicken, soy milk, oil, tarragon, salt and cumin.
Cook on medium for 10 minutes, stirring occasionally.
In food processor, pulse chicken with thousand island dressing for 10 seconds.
Fits perfectly in two GladWare Mini Round Food Storage Containers for portion control. Refrigerate leftovers.
Yields: 2 servings, 2 ounces each, 11.2 grams protein, 101 calories