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Plan Z Phase: This is a Z3 (ZReboot) Recipe. You don’t even have to cook to make this dish! It’s just pick apart a chicken, chop up the veggies and stir the ingredients together. If your teenaged kids like Mexican, let them make this one!

Servings: Serves 4 (depending on the size of your rotisserie chicken)

Ingredients:

• 1 rotisserie chicken (I use plain, roasted). This will save you time. To save money you can cook up chicken breasts and cut them up or shred them)
• 1 rib of celery, diced
• 4 – 6 scallions, remove root end and chop the whites and part of the greens
• ½ jalapeno, minced. (3 tsp)
• ½ sweet, red, bell pepper (1 cup)
• ½ tsp of ground garlic
• 1 cup of shredded cheddar cheese (preferably off the block)
• 1 cup of mayonnaise (or to your taste)
• 1 tsp of ground cumin
• 1 tsp of chili powder (your choice. I used chipotle so it was smokier)
• ground sea salt to taste
• optional: 1 avocado cut into chunks

Instructions:

While you are taking apart your rotisserie chicken, remove the skin and chop or shred the meat and put it into a bowl. Throw away bones etc.

In the bowl add all of the other ingredients except the avocado. Stir to mix it all up. Taste to see if you want to add more salt, chili powder or cumin.

If it’s good, you’re good to serve. All you have to do is decide how you are going to serve it. Will this be a big scoop of chicken salad served over salad greens? Will it be a scoop serve in a hollowed-out tomato? A big, juicy summer one? Or if you are in Z3.5 you can serve it open-faced over a slice of low carb toast. Butter the toast and pile it on.

Remember that the avocado will turn brown. I don’t stir it into the salad. I just sprinkle on the chunks or mash them onto the bread. The avocado and the butter keep your insulin from spiking when you eat the toast.

Enjoy!

Cheers,