Chicken, Avocado and Spinach Salad
Nutrition per serving
| Calories | 296 kcal |
| Protein | 22.2 g |
| Carbs | 10.2 g |
| Fats | 19.5 g |
| Saturated Fat | 2.6 g |
| Monounsaturated Fat | 10.1 g |
| Polyunsaturated Fat | 5.1 g |
| Sugars | 2.5 g |
| Fiber | 4.4 g |
| Sodium | 126 mg |
Ingredients
| Avocado | |
| Spinach | |
| Arugula (Rocket) | |
| Dried Cranberries | |
| Chicken Breast | |
| Lemon Juice | |
| Garlic | |
| Dijon Mustard (Whole Grain) | |
| Avocado Oil | |
| Seeds, sunflower seed kernels, toasted, without salt |
1. Preheat the grill for medium heat
2. Mince garlic
3. Slice avocado
2. Mince garlic
3. Slice avocado
4. Lightly oil the grill grate. Place chicken on the grill, and cook for 4 - 6 minutes on each side, until juices run clear.
5. Meanwhile, in a bowl, combine the spinach, arugula leaves, sunflower seeds, avocado and dried cranberries. Slice chicken and add on top.
6. In a separate bowl, combine lemon juice, minced garlic, Dijon mustard, and avocado oil.
7. Drizzle over the salad, toss and serve.
5. Meanwhile, in a bowl, combine the spinach, arugula leaves, sunflower seeds, avocado and dried cranberries. Slice chicken and add on top.
6. In a separate bowl, combine lemon juice, minced garlic, Dijon mustard, and avocado oil.
7. Drizzle over the salad, toss and serve.