Chicken Salad

Lately I have been trying to eat as clean as possible. For some people that includes dairy, for others it doesn't. I have found that for my own personal sanity I cannot give up dairy completely. That doesn't mean I allow myself to snack on cheese with a side of yogurt and then wash it all down with a big ol' glass of milk. I do, however, like to incorporate greek yogurt into dishes as a substitute for mayo. This chicken salad only uses a little bit of greek yogurt and it is my current favorite lunch dish!

This recipe makes one serving - double, triple, quadruple, etc. as needed!

What you need...

• 4 oz chicken, cooked and shredded
• 1 tbsp greek yogurt
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 2 tbsp celery, chopped
• 2 tbsp onions, diced
• 2 tbsp carrots, shredded
• 1 tbsp almonds, chopped
• Sea salt & pepper to taste

How to make it...

Mix ingredients together in a bowl and chill in the refrigerator. Serve over a bed of fresh spinach or in a lettuce wrap.



Just writing this post makes me excited for my lunch today! K, byeee!

Coconut Chicken

I have been eating so much coconut since I started the WLC (I wrote this back in March and forgot to post it....woopsie), it was only a matter of time before I ate it with chicken. I'm used to coconut being sweet, so at first I wasn't sure how I felt about the finished product. It wasn't sweet and it was almost kind of bland? I ended up adding some sea salt to trick my brain into thinking it was a slaty-sweet dish. Haha I don't think it worked, but I enjoyed it either way.

What you need...

• 1 lb boneless, skinless chicken breasts
• 1/4 cup almond or coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/8 tsp sea salt
• 1 egg
• 2 Tbs coconut oil

How to make it...

Mix the flour, shredded coconut and sea salt together in a bowl. Beat an egg in a separate bowl. Dip the chicken breast in the egg and roll in dry mixture. Heat a pan over medium heat and add coconut oil when hot. Pan fry chicken until fully cooked.

 If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast - it happened to me), take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil. K, byeeeee.

Buffalo Chicken Dip

I apologize to all my readers that follow my blog for healthy food, but sometimes I just have to embrace my inner fat girl and NOMZ on something terrible for me. Yes, I realize there are "healthy" version of buffalo chicken dip, but guess what? I LOVE THIS VERSION. It is dangerous having this recipe...

What you need...

• 2 12.5oz cans canned chicken
• 1 cup Ranch
• 1 cup Buffalo Sauce (not hot sauce)
• 16 oz Cream Cheese (softened)
• 2 cups shredded cheddar cheese

How to make it....

Stir it all up and bake at 350 for 20 mins or until the top is golden brown.

I usually serve it with celery or Baked Scoops, but you can do carrots, or crackers, or bagel chips, or bread...its basically good on anything! K, byeee.

Mexican Chicken Chili

This is the easiest chili I've ever made. It only requires 6 ingredients and literally no effort to make.

What you need...

• 4 boneless/skinless chicken breasts


• 1 16 oz jar of salsa


• 2 tsp garlic powder


• 1 tsp cumin


• 1 tsp chili powder


• 1 11oz can mexi-corn


• 1 15oz can pinto beans

How to make it...

Combine all ingredients in a crockpot and cook on low 6-8 hours. Shred chicken & serve.

Some good optional toppings include low fat cheddar cheese, light sour cream, jalapeño slices, avocado, or all over the above! I'm a terrible food blogger and forgot to take a picture of the final product, so just use your imagination. K, byeeeeee.