A new favorite! This one is beyond easy for even the most inept of cooks and tastes delicious so try it out and let me know what you think. It is especially good for those who pre-plan meals for the entire week and/or several days at a time.
Chicken Salad
Minus the mayo and bread...
Bake (3) 4oz chicken breasts [or equivalent] @ 350 for 20 minutes
Let cool to room temperature and then chop up into small cubes such as you'd find in the kind of chicken salad (typically served with mayo) used on sandwiches.
While the chicken is baking, chop up approx. 1 cup of grape or cherry tomatoes, 1-2 green onions/scallions depending on size, 2 celery stalks.
Add the cool, chopped chicken to the veggie mixture. Add 2 T of appropriate ranch dressing (for myself I opt for Hidden Valley Light because to me it is a good compromise of calories, carbs and taste), 2 t of yellow mustard, salt, pepper, and fresh or dried dill (weed not seed) and then combine with a fork until all of the chicken and veggies are evenly coated.
I packed mine up for lunch today over a bed of organic baby spring greens. The 12 oz of chicken allows for two servings so for me this will be two L/Gs this week, but it is delicious enough to share with anyone. You would never guess it was "diet" food.