LEMON CHICKEN SALAD

WHAT YOU NEED: 4 (6-Ounce) Skinless, Boneless Chicken Breast Halves 1 Tablespoon Olive Oil 1/2 Teaspoon Salt 1/2 Teaspoon Freshly Ground Black Pepper 1/3 Cup Finely Chopped Celery 1/3 Cup Unsweetened Dried Cranberries 1/4 Cup Chopped Pecans, Toasted, 3 Green Onions Thinly Sliced 2 Cups Fresh Lemon Juice Coconut Oil Spray Non Stick Skillet Pan or Grill DIRECTIONS: 1. Preheat grill to medium-high heat. 2. Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a skillet or a pan coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes; shred. Place chicken in a large bowl. Add celery and next 3 ingredients (through green onions); toss. 3. Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat. NUTRITION FACTS (SERVING SIZE 1 | SERVING PER 4 CHICKEN BREASTS) AMOUNT PER SERVING: 150 Calories |32g Protein |3g Fat |765mg Sodium   

WHAT YOU NEED:

4 (6-Ounce) Skinless, Boneless Chicken Breast Halves

1 Tablespoon Olive Oil

1/2 Teaspoon Salt

1/2 Teaspoon Freshly Ground Black Pepper

1/3 Cup Finely Chopped Celery

1/3 Cup Unsweetened Dried Cranberries

1/4 Cup Chopped Pecans, Toasted, 3 Green Onions Thinly Sliced

2 Cups Fresh Lemon Juice

Coconut Oil Spray
Non Stick Skillet Pan or Grill

DIRECTIONS:

1. Preheat grill to medium-high heat.

2. Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a skillet or a pan coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes; shred. Place chicken in a large bowl. Add celery and next 3 ingredients (through green onions); toss.

3. Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.

NUTRITION FACTS (SERVING SIZE 1 | SERVING PER 4 CHICKEN BREASTS)

AMOUNT PER SERVING:
150 Calories |32g Protein |3g Fat |765mg Sodium