Chicken and Avocado Salad - 10g Carbs, 5g Fiber
From: South Beach Diet
An A+ Avocado Salad
Avocados are a great source of good monounsaturated fatty acids and a welcome addition to summery salads, thanks to their lush texture, nutlike flavor, and deep green color. In this Mexican-inspired Chicken and Avocado Salad, sliced avocado joins shredded roasted chicken, diced tomato, chopped romaine, lettuce, and sliced cucumber in a beautiful main course.
Prep Time: 20 min
Cook Time: 0 min
Total Time: 20 min
Servings: 2
4 1/2 tsp olive oil, extra-virgin
1 Tbsp lime juice, fresh
1 1/2 tsp cilantro, fresh chopped
Salt, to taste
Ground black pepper, to taste
1/2 head romaine lettuce, chopped (4 cups)
1 medium tomato, diced
1/2 medium cucumber, peeled, seeded, and sliced
8 oz chicken breast, boneless, skinless, roasted shredded
1/2 medium avocado, pitted, peeled, and sliced
1. In a small bowl, whisk together oil, lime juice, cilantro, and a pinch of salt and pepper.
2. In a large bowl, combine lettuce, tomato, and cucumber. Toss with half of the dressing and season to taste with additional salt and pepper; divide among 2 plates.
3. Toss chicken with 1/2 tablespoon of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.
Servings: 2
Each serving is 3 cups
Nutrition per Serving:
380 Calories, 21g Total Fat, 3.5g Saturated Fat, 240mg Sodium,
10g Carbs, 5g Dietary Fiber, 38g Protein
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