In The Kitchen With Mike

The Mister and I have been working on being healthier, so I decided to share a yummy spin on the classic chicken salad. Also, before a certain someone leaves a sassy comment, Mike did everything as I watched. I served the wine though…that counts right? Hehe!

Beer Can Chicken Salad
2 Chicken Breasts 
Lettuce of Choice (we used mixed leafy goodness)
Salt and Pepper to taste
2 TBSP Beer Can Chicken seasoning (we used Weber brand)
2 cups of Broccoli
Seasoned Rice Vinegar

Season chicken with beer can seasoning, salt and pepper. Cook the chicken on each side for 7-10 minutes or until cooked through. We used a griddle, but a skillet will work too. Cut the chicken into 3/4 inch to 1 inch cubes. In a large bowl, you will toss the tomatoes, croutons, lettuce and broccoli  with 3 to 4 tablespoons of rice vinegar. Dish it up and add chicken as desired. Mike and I had an entire breast amount left  to use for lunch the following day. 

Viola! Fast, easy and only 250 calories per serving. 

I’m almost ashamed to show y’all what mine looked like because I’m such a picky eater..but here goes:
My salad without tomatoes and croutons came to roughly 190 calories. I’m a texture eater and I don’t like the way tomatoes burst in your mouth. Is anyone else like that?  
Happy Thursday!


6 thoughts on “In The Kitchen With Mike

  1. Elle The Heiress says:

    Oh no, has someone been leaving you sassy comments?! I've been away from reading blogs for several months, but I'm back now. =)

    I also don't like the way that tomatoes burst in my mouth. I also have lots of texture issues when it comes to food, so I'm a pretty picky eater, too.

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