Recipes - to your health

Forkless Lunch

What You’ll Need: Chicken salad / Crunchy roasted chickpeas / Romaine lettuce boats / Spiralized beets and carrots

Chicken Salad

For chicken salad, I recommended making a chicken soup with three or four chicken tops on the bone, then using the chicken for this recipe. Otherwise you can boil the chicken on its own.


  • 4 chicken tops on the bone
  • ½ large carrot, grated
  • ⅓ cup shredded purple cabbage, finely chopped
  • 1-2 stalks celery, finely chopped
  • Rorie’s Creamy Dressing OR homemade or store bought mayonnaise
  • Seasoning to taste


Boil chicken tops in chicken soup or plain salted water. Allow to cool, then remove from pot and squeeze out liquid. Using your hands or a fork, mash chicken until it resembles flaked tuna fish. Combine with remaining ingredients. Adjust mayonnaise or dressing depending whether you prefer a wetter or dryer mixture. I find that my creamy dressing has just the right seasoning for this salad. If you are using mayonnaise, add salt and pepper to taste.

Stores well in the refrigerator for 3-4 days.

Crunchy Roasted Chickpeas


  • 1 can chickpeas
  • Avocado oil
  • Garlic salt


Preheat oven to 450°F. Drain and rinse canned chickpeas. Pat dry with paper towels and spread on a baking sheet. Drizzle with oil and toss with garlic salt. Bake for 20-25 minutes until crunchy.


Wash, check and dry lettuce boats. Place spiralized beets and carrots on top of lettuce. Divide chicken salad among the lettuce boats. For those who are more metabolically sensitive, and either don’t need or should not have a heavy carb load at a meal, the carrots and beets may provide enough carbohydrates for satiation.

I top my lettuce boats with crunchy chickpeas for additional starch, fiber, protein and fun!

It’s a recipe for success.

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