Citrus Chicken Salad
- The Veggies: Romaine Lettuce, Kale (2 Carbs)
- The Protein: Grilled Chicken Breast, Bacon, Almonds (Optional, add 1 Carb)
- The Carbs: Orange Segments (8 Carbs)
- Other: Light Ranch Dressing (2 Carbs)
Season chicken breast with a heavy pinch of kosher salt and 1t to 2t California Citrus Rub (see below). Let sit for 5 to 10 minutes. Grill until done, set aside to cool. Once cool, chop into bite-size pieces.
Chop a large fistful of kale and place in a small pot with half to one inch of water. Season with a heavy pinch of kosher salt and 1/2t California Citrus Rub. Cover and set burner to medium. Allow to boil/steam for 10 minutes. Remove from heat and set aside.
Cook two pieces of bacon until done, set aside to cool. Once cool, chop/crumble.
While the above are cooking and cooling, chop one heart of romaine and set aside. Slice orange in half horizontally and then into 1/2 centimeter rounds. Remove peel from rounds and quarter.
Layer Salad: Romaine, kale, chicken, orange pieces, bacon, 2 teaspoons light ranch dressing, almonds (optional).
Total Carbs: 12 Total, 6 per Serving
California Citrus Rub
I buy mine here but you can make it at home! Everything on the official ingredient list is readily available in the spice aisle of your local grocery.
The proportions would be:
- 1T Garlic Powder
- 2T dried Parsley
- 2t to 1T Splenda
- 1T dried lemon zest
- 1T dried orange zest
- 1t to 2t crushed (not ground) red pepper flake