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Chicken and avocado salad
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Source: The South Beach Diet Quick & Easy Cookbook
| Tangy lime, aromatic cilantro, and creamy avocado give this refreshing salad a deep Mexican flavor; chicken turns it into a satisfying one-dish meal for lunch or dinner. Ingredients | |
| 4 1/2 teaspoon | oil, olive, extra-virgin |
| 1 tablespoon | lime juice, fresh |
| 1 1/2 teaspoon | cilantro, fresh |
| chopped | |
| salt | |
| to taste | |
| pepper, black ground | |
| to taste | |
| 1/2 head(s) | lettuce |
| romaine | |
| chopped (4 cups) | |
| 1 medium | tomato, (es) |
| diced | |
| 1/2 medium | cucumber, (s) |
| peeled, seeded, and sliced | |
| 8 ounce(s) | chicken, breast, boneless, skinless, roasted |
| shredded | |
| 1/2 medium | avocado |
pitted, peeled, and sliced
Instructions
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.
Each serving is 3 cups.
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