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
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