(Net Carbs 8 grams)

Try the cooking method used below and say good-bye forever to rubbery chicken breasts. If you are on Induction, substitute lower carb jacamar for apples and omit the currants.

1 tablespoon paprika
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
8 boneless, skinless chicken breast halves (5 to 6 ounces each, without tenderloins)
4 teaspoons olive oil
2/3 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1/2 cup very thinly sliced red onion
2 tablespoons currants, optional
2 medium Gala, Fuji, or Delicious apples, peeled, cored and cut into 1/2 inch dice

1. Heat oven to 350°F. To make rub, combine paprika, onion powder and 1 teaspoon of the salt in a cup. Pat chicken dry with paper towels; sprinkle both sides evenly with the rub.
2. Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat. Add half the chicken; cook 1 1/2 minutes per side, until browned. Transfer breasts to a baking sheet. Repeat with remaining oil and chicken. Bake chicken 10 to 12 minutes, just until cooked through. Wrap chicken in foil and let stand 5 minutes. Cut into 1 inch chunks.
3. Meanwhile, stir together mayonnaise, lemon juice and remaining 1/4 teaspoon salt in a large bowl. Add onion, currants, apples and chicken; toss to coat. Store refrigerated in an airtight container.