Low Carb Chicken Salad with Raspberry Dressing
Yields: 4
Ingredients:
8 to 12 ounces chicken
1 tablespoon avocado oil
Salt and pepper to taste
½ cup sliced cucumber
½ cup orange and green bell pepper
1 tomato sliced
Lettuce or spring mix
¼ cup chopped avocados
Dressing:
1/2 cup Balsamic vinegar
2 Tbsp avocado oil
1 tsp honey alternative
2 tbsp Choczero raspberry syrup (discount code: lowcarblove)
Directions:
Cut chicken into cubes.
Add chicken to a pan with oil and sauté on medium high heat until lightly browned.
Slice up the veggies.
Add all of the dressing ingredients into a bowl and mix.
Add some of the veggies and chicken into a bowl.
Top it off with the raspberry vinaigrette dressing and enjoy!
Nutrition:
Nutrition per serving:
4g Net Carbs
8g Fiber
12g Total Carbs
23g Protein
11g Fat
229 Calories
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