Easy Skinny Chicken Salad

Chicken Salad is one of my hubs favorite foods. So I needed to be able to make this for him in a healthy way. I got the thumbs up from him on this Easy Skinny Chicken Salad! Of course it is already packed for his lunch tomorrow.

This is NOT an allergy free meal.

I have not taken a calorie count on this meal.
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What you need:
1 TBL Chives
1 TBL Digon Mustard
1/4 tsp Garlic Salt with Parsley
1/4 tsp Onion Powder
1/4 Sugar
1 tsp Lemon Juice
Salt and Pepper to taste
1/2 Cup Plain Greek Yogurt
2 Large Boneless Skinless Chicken Breasts or 1 very large breast
1 TBL Olive Oil
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How to:
Preheat oven to 400 degrees
Add olive oil to glass baking dish
Cook Chicken breast until fork tender and cooked through
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Allow chicken to cool and shred with two forks.
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Combine all other ingredients into a bowl.
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Mix all ingredients well.
Add shredded chicken.
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Combine chicken into other ingredients until well mixed.
Refrigerate until ready to eat.
You can add any toppings of your choice: lettuce, tomatoes, cucumbers, cheese, etc.
You may also mix in celery, apples, raisins, soynuts etc.
Serve on bread, toast, buns, cucumbers, crackers, possibilities are endless!
Enjoy ❤
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French Toast

French toast and pancakes are our boy’s favorite meals! They could eat it breakfast, lunch, and dinner!


It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this meal yet.

What you need:
2 Cups Loaf of FROZEN Bread (your choice – watch for allergens)
Plain or Vanilla Soy Milk
2 tsp Vanilla
2 TBL Sugar
1 TBL Cinnamon
Butter (dairy free – watch for allergens)


How to:
Add all ingredients except butter to mixing bowl and whisk well.



While mixing have your flat skillet on low warming up.
Take just a sliver of butter and put it on the four areas of the skillet each piece of bread will lay.


Take a piece of frozen bread and quickly dip it into your French toast mixture.
Flip the piece over and quickly dip the other side into the mixture.

Lay first piece of bread on skillet and continue doing the next 3 pieces of bread in the same manner.

Cook on low until both sides are browned and not “mushy”

Serve with your favorite syrup! Enjoy ❤