Raspberry Pecan Chicken Salad Bites

190 calories
20g
protein
10g
fat
3g
net carbs

Yields: 8 servings

Dressing

  1. 2 tablespoons Quest® Strawberries & Cream Protein Powder
  2. 14 cup raspberries
  3. 2 tablespoons nonfat Greek yogurt
  4. 1 12 tablespoons aged balsamic vinegar
  5. 1 12 tablespoons water
  6. 14 teaspoon zero-calorie sweetener

Sweet and Spicy Nut Mix

  1. 1 Cinnamon Roll Quest Bar®
  2. 14 cup unsweetened almond milk
  3. 1 teaspoon zero-calorie sweetener
  4. 14 teaspoon cayenne pepper
  5. Pinch of sea salt
  6. 12 cup pecans

Salad

  1. 12 ounces grilled chicken breast
  2. 24 fresh spinach leaves
  3. 24 raspberries
  4. 1 12 ounces goat cheese, crumbled
  5. 24 toothpicks

Prep: 20min Cook: 10min

Dressing

  1. In a mini-blender, blend dressing ingredients until smooth. Refrigerate until ready to serve.

Sweet and Spicy Nut Mix

  1. Preheat oven to 400°F.
  2. Break Quest Bar® into small pieces.
  3. In a small saucepan, heat Quest Bar® pieces and almond milk over medium-low heat. Stir until melted.
  4. Stir in sweetener, cayenne pepper, and salt.
  5. Stir in nuts and coat evenly.
  6. Spread onto a baking sheet lined with parchment paper and separate nuts.
  7. Bake for 5 minutes.
  8. Stir and flip nuts, then bake an additional 2 minutes. Let cool.

Assembly

  1. Chop chicken into 48 small cubes.
  2. Create a stack using one chicken cube, one spinach leaf, another chicken cube, one pecan, one raspberry, and one goat cheese crumble.
  3. Spear each stack with a toothpick.
  4. Set out eight plates.
  5. Spoon 2 teaspoons of dressing at one end of the plate, and use the back of a spoon to spread a line of dressing across the plate.
  6. Lay three salad bites along the dressing. Repeat for each plate, and serve.

Serving Size: 3 skewers

  • Calories: 190
  • Protein: 20g
  • Fat: 10g
  • Net Carb: 3g
  • Fiber: 4g
  • P/CAL: 42%