South
Chicken salad recipe from new cookbook has 'high-protein focus'
An Alaska mother who began tracking her macros (macronutrients) after a pregnancy caused her to gain 80 pounds decided to create recipes that could help her lose weight and feed her family.
That led Danielle Lima of Anchorage, Alaska, to create her website, Oh Snap Macros, and eventually write her first cookbook, “Macros Made Easy: 60 Quick and Delicious Recipes for Hitting Your Protein, Fat and Carb Goals,” in 2024.
Her newest cookbook, “High-Protein Macros Made Easy: 75 Standout Recipes to Help You Build Muscle, Burn Fat and Stay Satiated,” was just released.
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“I would consider this the sequel, but with a high-protein focus,” Lima told Fox News Digital.
In the new cookbook, Lima said she provides “a really great understanding of what macros are” and focused on balancing carbs and fats.
Danielle Lima’s zesty southwest chicken salad with cilantro vinaigrette recipe appears in her new cookbook, “High-Protein Macros Made Easy.” (Sierra Ashleigh Photography)
For her sophomore book, Lima said, she wanted to put the spotlight on high-protein recipes, “so I have things like a protein index in the back of the book.”
Lima’s zesty southwest chicken salad with cilantro vinaigrette, for example, contains 38 grams of protein per serving.
It was inspired by the barbecue ranch chopped salad she would often order at California Pizza Kitchen, Lima said.
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“It has a taco seasoning on the chicken,” Lima said of her salad recipe.
“So, the chicken and the beans and the corn are super flavorful. And then it just has a ton of vegetables – and the dressing packs in another punch. So, you’ve still got tons of flavor, you’ve still got tons of healthy ingredients and you’re not sacrificing with tons of calories.”
Zesty Southwest Chicken Salad with Cilantro Vinaigrette by Danielle Lima
Gluten-free
“Never underestimate the power of a salad – it’s one of the easiest ways to pack in protein,” said Lima. “This zesty salad is bursting with bold flavors and a cilantro vinaigrette you’ll want to drizzle on everything. Customize it to your liking by adding your favorite salad toppings and mix-ins for a meal that’s as unique as you are.”
Nutrition
Total Servings: 5
Serving size: 13½ oz (380g) without optional toppings
Calories: 474
Macros per serving
Protein: 38 g
Carbs: 29 g
Total Fat: 25 g
Lima speaks to Fox News Digital from the kitchen of her Alaska home as she stands behind a counter with the ingredients needed to make her salad. It contains 38 grams of protein per serving. (Fox News Digital)
Other nutrition
Cholesterol: 110 mg
Sodium: 774 mg
Potassium: 1042 mg
Dietary Fiber: 8 g
Sugars: 9 g
Taco seasoning
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tsp (4 g) paprika
1 tbsp (8 g) chili powder
1½ tbsp (9 g) ground cumin
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Southwest chicken
1½ lb (675 g) boneless skinless chicken breast, cubed
1 tbsp (15 ml) olive oil, divided
1 (15¼-oz [432-g]) can canned corn, drained or fresh corn grilled and cut off the cob
1 cup (172 g) black beans, drained and rinsed
Cilantro dressing
2 cups (32 g) fresh cilantro
1 garlic clove
¼ cup (60 ml) lime juice
2 tsp (14 g) honey
½ tsp salt
1 tbsp (15 ml) balsamic vinegar
⅓ cup (80 ml) extra virgin olive oil
Lima told Fox News Digital that her cilantro vinaigrette dressing on the zesty southwest chicken salad “packs in another punch.” (Sierra Ashleigh Photography)
Salad
7 cups (300 g) chopped romaine lettuce (about 3 heads)
1 cup (170 g) halved cherry tomatoes
½ cup (80 g) finely chopped red onion
2 oz (57 g) Cotija cheese, crumbled
Fresh cracked pepper
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Optional toppings
Cilantro
Avocado
Tortilla strips
Cottage cheese (for added protein)
Directions
1. Add the salt, onion powder, garlic powder, paprika, chili powder and cumin to a small mixing bowl. Reserve 1½ tablespoons (14 g) for the chicken and save the rest to use later.
2. Add the cubed chicken to a large mixing bowl with ½ tablespoon (7 ml) olive oil and the reserved 1½ tablespoons (14 g) of taco seasoning. Stir to mix and evenly coat the chicken.
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3. Heat a large skillet over medium heat and add the remaining olive oil. Once hot, add the chicken in a single layer and sear for 4 minutes without touching it. Flip and sear the chicken for an additional 3 to 4 minutes, until the chicken is cooked through and no longer pink. Remove the chicken and set it aside.
“This zesty salad is bursting with bold flavors and a cilantro vinaigrette you’ll want to drizzle on everything,” Lima said. (Sierra Ashleigh Photography)
4. Add the corn to the same pan you cooked the chicken in and sear for 3 to 5 minutes to get the corn nice and charred. Remove it from the heat and add it to the cooked chicken along with the black beans.
5. In a blender or food processor, combine the cilantro, garlic, lime juice, honey, salt, balsamic vinegar, olive oil and ¼ cup (60 ml) water. Blend to combine, leaving some chunks of cilantro. Set the dressing aside.
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6. In a large bowl, combine chopped romaine lettuce, tomatoes, red onion, Cotija cheese, fresh cracked pepper and the chicken mixture, then top it with the dressing. Mix everything to fully coat with the dressing and combine the ingredients. Top the mixed salad with lots of fresh cracked pepper and, if using, cilantro, avocado, tortilla strips and cottage cheese.
Note: Make this salad dressing and use it in all of your favorite salad combos for the week.
Reprinted with permission from “High-Protein Macros Made Easy” by Danielle Lima. Page Street Publishing Co. copyright © 2025.
Just 26%, or about one in four registered Oklahoma voters, cast a ballot in the race, according to an analysis of the results.
In total, 630,085 people weighed in on a state question to gradually increase the minimum wage. It was the only race open to Democrats, Republicans and independents, who weren’t eligible to vote in partisan races.
Democrats have typically opened their closed primaries to include independents, but failed to submit the paperwork for this year’s primaries on time. Some voters expressed frustration with the system on election day.
This year’s polls drew fewer voters than in 2018, the last time there was a similar gubernatorial race without incumbents. The election included a state question to approve medical marijuana, and 44% of registered voters cast ballots.
There are almost 1.3 million registered Republicans in Oklahoma, but the GOP race for governor only garnered about 400,000 ballots. Out of more than 613,000 registered Democrats, only about 172,000 voted in Tuesday’s election.
Even though general elections are usually better attended, Oklahoma’s numbers were also low during the 2024 presidential election. One report from the University of Florida rated Oklahoma’s turnout at the time as the lowest in the nation.
An 87-year-old businessman in Columbia, South Carolina says he has no plans to retire.
Leonard Fabrizio works as a retailer at Brittons of Columbia, a locally-owned men’s clothing store.
“I’m not the type of person who can sit around by myself,” said Fabrizio. “I just enjoy the interaction and that’s the big thing, is the interaction with people. It’s always been the drive in this business for me, said Fabrizio.
Fabrizio’s retail career began as a college student when he worked at J.C. Penney. He has watched Columbia grow and has owned a store and managed several others.
His advice is to “Be patient. It takes time to build a business. It doesn’t happen overnight, but it’s rewarding. It’s fun. But you have to have compassion for the business.”
Fabrizio recently celebrated another birthday alongside those who have supported his career.
Tennessee director of track and field Duane Ross gauged the hunger of the men’s 4×100-meter relay team to pull off the upset.
“They said, ‘Coach, we’re going to win,’ ” Ross said. “When they bring you that much confidence, you can grab your popcorn and enjoy the meet.”
No popcorn was consumed, but the appetite was there from the start.
Traunard Folson, Davonte Howell, T’Mars McCallum and Elijah Clark finished in a school record time of 37.98 seconds at the NCAA Outdoor Championships on June 12 in Eugene, Oregon. It was the the program’s first national title in the 4×100 since 1983 and the fourth-fastest in NCAA history.
Four other relay teams never crossed the line. Auburn, the two-time defending champion, had run an NCAA-record 37.75 in the semifinal, but had a botched handoff on the last exchange. Arkansas, the reigning SEC champion, also dropped its baton, along with Oregon and Houston.
McCallum said staying clean through a race of chaos starts with a focus on winning, even in practice.
“In the moment we can’t really worry about anything else, just what we can control,” McCallum said on June 18. “We came to practice every time with the idea of, ‘OK, we’ve got to make sure this is fixed, because we know if we run that time, we can win.’ “
It was the final event of McCallum’s college career. It didn’t fully hit until the long flight home to Knoxville.
“I was like, we really did it,” he said. “Now we have a school record, the first team to ever go under 38 seconds here.”
Whether belief had anything to do with what went wrong in those four other lanes isn’t something Tennessee’s runners can answer. It’s exactly what they point to for why theirs didn’t.
Clark, a freshman who ran the anchor leg, said winning was just a matter of starting the race.
“We knew we had it the whole time,” he said. “No matter who did what, what happened, we knew what the outcome would come to.”
Ross said the victory wasn’t a surprise inside the program either.
“I wouldn’t say unsung,” Ross said. “I’ve watched this team all year long, and we were expecting to come out of there with the championship. It was a tight competition down to the last event.”
Tennessee finished third in the men’s team standings with 46 points, its best total since 2002.
Howell, a junior who ran the second leg, said the belief behind the relay team’s confidence was built long before the race.
“Three of the four of us already ran under 10 seconds,” he said. “Last year we all trained together during the summer, all lived together. We already had the bond, and adding the freshman on anchor was just a cherry on top. He figured it out at SECs, ran a 10.1, season’s best, and we trusted him to bring it home.”
Clark said the title is already part of something bigger to him.
“The goal is to always make history,” said Clark, who was hired by Tennessee four years ago after a successful run at North Carolina A&T. “It’s been one of my dreams. To be able to be on the wall, especially at a school like this, I couldn’t ask for anything more.”
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