Alaska mom’s new ‘High-Protein Macros’ cookbook features chicken salad recipe

After pregnancy, the Alaskan mother began tracking macros (macronutrients) and decided to earn 80 pounds and create recipes that would help her lose weight and feed her family.

This led to Daniel Lima of Anchorage, Alaska, creating her website, Oh Snap Macros, and ultimately created her first cookbook, Macros Made Easy: 60 Quick and Delicious Recipes to Hit 60 Protein, Fat, Carb Goals.

Her latest cookbook, “High Protein Macros Are Easy: 75 Outstanding Recipes to Help You Building Muscle, Burn Fat, and Leave You Bad.” has been released.

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“I consider this a sequel, but it has a high protein focus,” Lima told Fox News Digital.

In the new cookbook, Lima said she “has a very good understanding of what macros are” and focuses on the balance of carbohydrates and fats.

For her sophomore book, Lima said, she wanted to highlight high protein recipes. “I have something like a protein index on the back of the book.”

For example, Lima's Southwest Chicken Salad with Coriander Vinaigrette contains 38 grams of protein per serving.

According to Lima, it was inspired by the chopped salads from a BBQ ranch that you often order in California's pizza kitchens.

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“Chicken has taco seasonings,” Lima said of the salad recipe.

“So the chicken, beans and corn are very flavorful. And then there's a lot of vegetables and the dressing pack is in another punch. So you still have a lot of flavor.

Coriander vinaigrette and tuzzy Southwest chicken salad by Daniel Lima

Gluten-free

“Don't underestimate the power of salads, it's one of the easiest ways to pack protein,” Lima said. “This enthusiastic salad is bursting with bold flavours and coriander vinaigrette that you want to drizzle everything. Customize it to your liking by adding to your favorite salad toppings and mix-ins to a meal that's as unique as you.”

nutrition

Total serving: 5

Serving Size: 13½ oz (380g) without optional topping

Calories: 474

Macros per serving

Protein: 38 g

Carbohydrates: 29 g

Total fat: 25 g

Lima stands behind the counter with the ingredients needed to make the salad, so he speaks to Fox News Digital from his Alaska home kitchen. 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

Sugar: 9 g

Taco seasonings

1 tsp salt

1 tsp Onion Powder

1 tsp garlic powder

2 teaspoons (4 g) paprika

1 tablespoon (8 g) Chili powder

1½ (9 g) Grand Cumin

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Southwest Chicken

1½ pound (675 g) boneless skinless chicken breast, cubes

1 tablespoon (15 ml) olive oil, split

1 (15¼-oz [432-g]) Cancel corn, drainage, or fresh corn can be stopped and cobs can be cut

1 cup (172 g) black beans, drained and rinsed

Coriander Dressing

2 cups (32 g) fresh coriander

Garlic Clove 1

¼ cup (60 ml) lime juice

2 tsp (14 g) honey

Tesspoon salt

1 tablespoon (15 ml) Balsamic Vinegar

⅓ cup (80 ml) extra virgin olive oil

Lima told Fox News Digital that she would “pack in another punch” of her coriander vinaigrette dressing. (Sierra Ashleigh Photography)

salad

7 cups (300 g) chopped romaine lettuce (approx. 3 heads)

1 cup (170 g) half cherry tomato

½ cup (80 g) finely chopped red onion

2 oz (57 g) cotilla cheese, collapsed

Fresh cracked pepper

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Optional toppings

coriander

avocado

tortilla strips

Cottage cheese (add protein)

direction

1. Add salt, onion powder, garlic powder, paprika, chili powder and cumin to a small mixing bowl. Reserve 1½ tablespoons (14 g) for chicken and save the rest for later use.

2. Add the cube chicken to a large mixing bowl containing 1/2 tablespoon (7 ml) of olive oil and 1½ (14 g) of taco seasoning. Mix the chicken and coat evenly.

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3. Heat a large frying pan over medium heat and add the remaining olive oil. When it gets hot, add the chicken to the single layer and bake for 4 minutes without touching it. Turn and bake the chicken for another 3-4 minutes until the chicken is cooked and no longer turns pink. Remove the chicken and set aside.

“This enthusiastic salad is bursting with bold flavors and coriander vinaigrette that wants to drizzle everything,” Lima said. (Sierra Ashleigh Photography)

4. Add the corn to the same pot where you cooked the corn and bake for 3-5 minutes, clean and burn the corn. 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 coriander, garlic, lime juice, honey, salt, balsamic vinegar, olive oil, and ¼ cup (60 ml) of water. Blend and combine to leave a chunk of coriander. Set the dressing aside.

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6. In a large bowl, mix the chopped romaine lettuce, tomatoes, red onion, kotilla cheese, fresh cracked pepper and chicken mixture and pour it over it with a dressing. Mix everything and completely coat with dressing and combine the ingredients. For mixed salads, use fresh cracked pepper and coriander, avocado, tortilla strips and cottage cheese if used.

Note: Create this salad dressing and use it in all of your favorite salad combos that week.

Reprinted with permission from Daniel Lima's “High Protein Macro Made Easy.” Page Street Publishing Co. Copyright©2025.