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Sheri’s Lemon Chicken Salad with Cucumber Ribbons

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Sheri's Lemon Chicken Salad with Cucumber Ribbons
  1. Preheat the oven to 400ºF (204ºC) and line a baking dish with parchment paper. Place the chicken breasts in the prepared baking dish and drizzle with avocado oil. Season with Italian seasoning and half the salt. Bake for 25 minutes, or until the chicken is cooked through. Remove from the oven and immediately cover with a piece of aluminium foil for at least 10 minutes. Carefully remove the foil and let chicken cool before chopping into cubes.
  2. Spiralize the cucumber using the ribbon blade. If you do not have a spiralizer, use a vegetable peeler or mandoline to create ribbons instead.
  3. In a mixing bowl, whisk the olive oil, lemon juice, fresh dill, and the remaining salt together. Add the chopped chicken, and celery to the dressing and mix well to combine. Season with additional salt if needed.
  4. To serve, place cucumber ribbons and top with chicken salad. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to two days. Store the chicken salad and cucumber ribbons separately until ready to serve.

More Flavor: Add other chopped veggies to the salad like radish, peppers or tomatoes.

Make it Vegan: Use white beans or chickpeas instead of chicken.

Meal Prep Option: Cook the chicken ahead of time or use leftover cooked chicken instead.

No Fresh Dill: Use other fresh herbs like parsley or chives instead.

No Avocado Oil: Use extra virgin olive oil instead.



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Sheri’s Coconut Chicken Soup Bariatric Edition

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Sheri's Coconut Chicken Soup Bariatric Edition
  1. In a shallow dish, add the chicken breast and season with thyme, onion powder, half the sea salt and half the avocado oil.
  2. In a dutch oven, over medium heat, add the remaining avocado oil along with the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the chicken to the pot and brown on all sides, about 5 to 7 minutes.
  3. Add the broth and lower the heat to medium-low and let it simmer for about 10 minutes. Remove the chicken and shred it using two forks. Return to the pot along with the coconut milk, lime juice and remaining sea salt and stir to combine.
  4. Divide the chicken into bowls and top with arugula and avocado. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor: Add mushroom powder to season the chicken. Top with chili flakes for

more spice.

Additional Toppings: Serve with tortilla chips for dipping.



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