Chicken & Bacon Salad w/ Honey Mustard Dressing- S

Chicken & Bacon Salad w/ Honey Mustard Dressing- S
Recipe type: Lunch, Dinner
  • Chicken Breast (I cooked mine in a crockpot with xylitol sweetened bbq sauce)
  • Spinach leaves
  • Roasted or fresh red peppers
  • Banana Peppers
  • Feta Cheese
  • Bacon
  • Tomatoes
  • Pecans or other nuts
  • Mustard, Sweetener, and water
  1. Make a honey mustard dressing using the THM recipe or simply by combining mustard, sweetener or xylitol sweetened honey and a little water to make it more runny.
  2. Cook bacon and chicken (or warm up leftover chicken)
  3. Cut up veggies
  4. Plate the cold veggies on top of spinach leaves first and then add the warm chicken and green beans
  5. Drizzle honey mustard dressing over and sprinkle on nuts and cheese
I apologize for the "nailed it" Pinterest- type picture, but it was a hectic day with the kids. I didn't even have enough counter space to create a nice picture;)

I enjoy putting warm chicken and veggies on my salads to give it more of a dinner feel and because cold chicken can sometimes get boring.


Chicken and Broccoli Salad- S

Chicken and Broccoli Salad- S
Recipe type: Lunch, Dinner
  • -1 large cooked chicken breast cut into pieces (already cooked from the store makes it really easy)
  • -2 cups raw broccoli florets cut into pieces
  • -1 cup cabbage "slaw" mix
  • -1/2 block of cheese (4 oz) cut into small cubes, ( I like mine with a little kick to it)
  • -2 TBL chopped cilantro
  • -1 handful salted sunflower seeds
  • -Your favorite oil and vinegar salad dressing, (my favorite is Good Seasonings Italian in the packet made as indicated)
  1. Mix all ingredients together and pour on the dressing! Simple as that. I add different ingredients all the creative. This can be made ahead or enjoyed right after preparation.

Mexican Throwdown- Chicken Fajita Salad- S

Last week, I said we were going to do lemon desserts this week, but we were both out of baking ingredients so we decided to go with savory- here are some of our best Mexican THM dishes!

Mexican Throwdown- Chicken Fajita Salad- S
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 2
  • For Fajitas: 6 chicken tenderloins
  • 1 yellow onion
  • ½ each red, yellow, orange peppers
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 T. white vinegar
  • ½ t. lemon extract
  • 3 T. Amino Acids
  • 3 tsp.lime juice
  • ½ T. Dried cilantro
  • splash of Liquid smoke (opt.)
  • 1 tsp. sweetener (opt.)
  • 2 -4 T. coconut oil
  • For avocado/lime dressing: 1 Ripe Avocado
  • 2 garlic cloves, minced
  • 4 T. lime juice
  • 2 T. olive oil
  • handful of cilantro
  1. Heat up coconut oil in a medium pan until melted.
  2. Brown frozen chicken tenderloins on both sides.
  3. Cut peppers and onions into skinny strips and in a small fry pan sautee in coconut oil
  4. Cut browned chicken tenderloins in strips (they will not be cooked through yet)
  5. Put chicken tenderloins back on medium pan and add the marinade ingredients: powders, extracts, amonio acids, vinegar, liquid smoke, cilantro
  6. Cook chicken in marinade until cooked through
  7. For avocado- lime dressing:
  8. Put ripe avocado, lime juice, olive oil, garlic salt, and cilantro in a food processor and process until ingredients are evenly mixed together. Do not over process.
Fajitas: Adapted from the book "Everyday Low Carb Cooking" by Alex Haas
The original recipe is a chicken marinade, but this is the lazy man's way of doing it;) I rarely remember to make a marinade in time for dinner, so this works best for me!

Make a bed of greens with romaine lettuce and/ or spinach, put on the warm chicken and peppers, sprinkle a little cheese on top until it melts and serve with avocado-lime dressing and sour cream. ENJOY!

*You can throw the fajita ingredients in a low carb tortilla and have an old fashioned fajita

*The avocado- lime dressing is also very good as a dip for Jospeph's pita chips;)

Avocado Lime Dressing (original avocado-lime dressing recipe)

Jo’s Enchiladas