Asian chicken crunch salad combines chilled cooked chicken, cooked edamame, bell pepper, carrots, greens, herbs, and chopped peanuts with a soy-and-peanut dressing. It makes four light portions with plenty of contrasting textures.
Chicken salad with cottage cheese mixes chilled shredded chicken, grapes, celery, red onion, and Dijon into a creamy, chunky filling. It makes two portions for a plate of greens, a wrap, or a sandwich, with no mayonnaise required.
Almond flour and protein powder form a single-layer lemon bake with cream cheese and Greek yogurt. Cool the bars fully before cutting the 8-inch pan into twelve pieces.
Cooked grilled chicken, dry romaine, and Caesar dressing make two cold wraps, with optional Parmesan and croutons.
Chicken and sweet potatoes roast on one tray with a divided garlic-paprika seasoning blend. Remove each chicken piece when done and let the potatoes finish as needed.
Unbreaded chicken tenders coated in oil, paprika, garlic, and onion seasoning and air-fried at 400°F.
An uncooked almond-flour and protein-powder dough bound with nut butter and maple syrup, with optional chocolate chips.
A chilled chicken salad with cottage cheese, Dijon, grapes, celery, and walnuts, ready for lettuce cups or sandwiches.
Chickpea feta avocado salad combines canned chickpeas, ripe avocado, salty feta, and fresh herbs in a lemon-garlic dressing. It is a no-cook option for lunch or a side dish, with enough texture to serve on its own or alongside a warm main course.
Making your own Healthy Caesar Salad Dressing is a great choice for a few reasons. First, you can control the…