People might look at me now and think that I could stand to lose a few pounds. What they probably don't know, however, is that I have lost almost 35 pounds since the initial "post baby weight" came off. Natalie is now nine months old, and I am 25 pounds lighter than I was when I got pregnant with her.
Exercise and a diet of moderation have changed my life. As a part of a well-balanced diet, I have been eating a lot of boneless, skinless chicken breasts. In fact, I'm pretty much chickened out. Patrick claims that he could have chicken every night for dinner and never get tired of it, but he isn't eating chicken breasts and lettuce for most of his lunches and dinners.
Shortly after whining to my mom about how SICK I am of eating chicken constantly, I happened with her upon a sample of "chipotle chicken salad" at Mars Supermarket. It was really good. It was also filled with mayonnaise. We decided then and there to come up with our own delicious, more healthy alternative. Here is the result!
3 pounds of boneless, skinless chicken breasts
1 packet McCormick Chipotle Pepper marinade (or Mojito Lime if you can't find the chipotle)
A dash of olive oil
A generous handful of FRESH cilantro
Two Limes
Two onions
A can of corn
A can of black beans
Three tablespoons of mayonnaise
Adobo w/o pepper
Salt
Pepper
Dump the marinade packet into a glass baking dish. Instead of following the instructions and using a 1/4 of vegetable oil, pour in 1-2 tablespoons of olive oil and then add 1/4 of water. Mix.
If the chicken breasts are thick, cut them in half and put them into the baking dish. Make sure that each side has marinade.
Bake on 350 until just cooked so that they are nice and tender.
Meanwhile, throw your onions and your washed cilantro into a food processor. Chop till fine, then put into a big bowl.
Zest both limes and juice them. Add to cilantro and onions.
Add the mayo, corn, and black beans. Mix.
When the chicken is fully cooked, let cool. Throw into the food processor little by little and grind until you get the consistency you want (we didn't make it a paste, but we went pretty fine).
Add chicken to the bowl, then pour in all of the marinade juice that is still in the baking dish. Add Adobo (I use plenty!), salt, and pepper to taste.
Serve over lettuce or rice.
This chicken salad is sooo good that you'll forget that it's super healthy and good for you! It gave me a nice alternative to just boring old chicken breasts, thus giving me incentive to continue my venture into the life of healthy living/eating. Enjoy!
Exercise and a diet of moderation have changed my life. As a part of a well-balanced diet, I have been eating a lot of boneless, skinless chicken breasts. In fact, I'm pretty much chickened out. Patrick claims that he could have chicken every night for dinner and never get tired of it, but he isn't eating chicken breasts and lettuce for most of his lunches and dinners.
Shortly after whining to my mom about how SICK I am of eating chicken constantly, I happened with her upon a sample of "chipotle chicken salad" at Mars Supermarket. It was really good. It was also filled with mayonnaise. We decided then and there to come up with our own delicious, more healthy alternative. Here is the result!
3 pounds of boneless, skinless chicken breasts
1 packet McCormick Chipotle Pepper marinade (or Mojito Lime if you can't find the chipotle)
A dash of olive oil
A generous handful of FRESH cilantro
Two Limes
Two onions
A can of corn
A can of black beans
Three tablespoons of mayonnaise
Adobo w/o pepper
Salt
Pepper
Dump the marinade packet into a glass baking dish. Instead of following the instructions and using a 1/4 of vegetable oil, pour in 1-2 tablespoons of olive oil and then add 1/4 of water. Mix.
If the chicken breasts are thick, cut them in half and put them into the baking dish. Make sure that each side has marinade.
Bake on 350 until just cooked so that they are nice and tender.
Meanwhile, throw your onions and your washed cilantro into a food processor. Chop till fine, then put into a big bowl.
Zest both limes and juice them. Add to cilantro and onions.
Add the mayo, corn, and black beans. Mix.
When the chicken is fully cooked, let cool. Throw into the food processor little by little and grind until you get the consistency you want (we didn't make it a paste, but we went pretty fine).
Add chicken to the bowl, then pour in all of the marinade juice that is still in the baking dish. Add Adobo (I use plenty!), salt, and pepper to taste.
Serve over lettuce or rice.
This chicken salad is sooo good that you'll forget that it's super healthy and good for you! It gave me a nice alternative to just boring old chicken breasts, thus giving me incentive to continue my venture into the life of healthy living/eating. Enjoy!
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