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. IS PROTEIN MAKING YOU FAT? HEALTH EXPERTS WEIGH IN ON TODAY’S FOOD FOCUS”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.HIGH-PROTEIN BAKED ZITI RECIPE: ‘LITTLE SWAPS’ MAKE THE DIFFERENCE”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 LimaGluten-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.”NutritionTotal Servings: 5Serving size: 13½ oz (380g) without optional toppingsCalories: 474Macros per servingProtein: 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 nutritionCholesterol: 110 mg Sodium: 774 mg Potassium: 1042 mg Dietary Fiber: 8 g Sugars: 9 gTaco seasoning1 tsp salt1 tsp onion powder1 tsp garlic powder2 tsp (4 g) paprika1 tbsp (8 g) chili powder1½ tbsp (9 g) ground cuminNICHOLAS SPARKS’ CHICKEN SALAD RECIPE LEAVES FANS UPSET OVER SECRET INGREDIENT: ‘GONE TOO FAR’Southwest chicken1½ lb (675 g) boneless skinless chicken breast, cubed1 tbsp (15 ml) olive oil, divided1 (15¼-oz [432-g]) can canned corn, drained or fresh corn grilled and cut off the cob1 cup (172 g) black beans, drained and rinsedCilantro dressing2 cups (32 g) fresh cilantro1 garlic clove¼ cup (60 ml) lime juice2 tsp (14 g) honey½ tsp salt1 tbsp (15 ml) balsamic vinegar⅓ 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)Salad7 cups (300 g) chopped romaine lettuce (about 3 heads)1 cup (170 g) halved cherry tomatoes½ cup (80 g) finely chopped red onion2 oz (57 g) Cotija cheese, crumbledFresh cracked pepperFor more Lifestyle articles, visit www.foxnews.com/lifestyleOptional toppingsCilantroAvocadoTortilla stripsCottage cheese (for added protein)Directions1. 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.CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER3. 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.CLICK HERE TO GET THE FOX NEWS APP6. 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. Peter Burke is a lifestyle editor with Fox News Digital.
Alaska mom’s new ‘High-Protein Macros’ cookbook features chicken salad recipe
