For all of our friends knee-deep in Phase 2 of the ReLivFit Program, we have a treat for you!
We know it can be hard to keep track of which foods are allowed and which ones aren’t, and it can be even harder to come up with recipes that fit the bill. So, here is a DELICIOUS recipe for you that is not only nutritious, but is perfect for Phase 2 of the program. You are going to love it!
Let us know if you try it and how much you love it!
RELIVFIT DILL CHICKEN SALAD
Ingredients:
6 ounce, boneless skinless tenderloins
3 tablespoon, Lemon juice
1/4 cup, Chicken Broth
3 tablespoon, thyme, dried
2 tbsp, Dill Dried
¼ tsp, Salt and Pepper
1/4 cup, Yellow bell pepper*
2 Celery Stalks
1/4 cup, chopped, Green onions
1/4 cup, Pecans, chopped
1/4 cup, chopped or diced, Dill Pickle
½ cup, Avocado Oil Mayo Chosen Foods
2 tbsp(s), Organic Dijon Mustard
2 tablespoon, Lemon juice
Instructions:
Preheat the oven to 350 degrees fahrenheit
Place chicken tenders in a glass baking dish and sprinkle with the thyme and dill.
Pour the chicken broth and lemon juice over the chicken.
Bake the chicken for 20 minutes or until completely cooked.
While the chicken is cooking, place the peppers, celery, pecans and dill pickle in a large bowl. ( season with salt and pepper.)
In a glass measuring bowl ( or whatever bowl you have available), mix mayo, dijon mustard and 2 tablespoons lemon juice together with salt and pepper to taste.
Once chicken is done, shred it and then add it to the bowl with veggies.
Pour the mayo mixture over it and stir until just combined. Feel free to add more of the above seasonings if so needed.
Serve over lettuce or with celery, or just as is. Feel free to also change the herbs and seasoning to whatever you like best.