Avocado Chicken Salad

Recipe By Angela Lamson
Category Atkins; Salads
Main Ingredient Chicken
Cuisine Style Mexican
Yield 4 Servings
Preparation Time 15 min
Cooking Time 15 min
Equipments Cutting Board; Grill, High Heat; Knife

4 pieces Chicken
2 tbsp Olive oil
1 fl oz Lime Juice
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Chilli flakes
1 tbsp Parsley, dried
2 medium Avocado
1/4 cup Onion, chopped
2 medium Tomato, chopped
2 tbsp Olive oil
1/4 fl oz Lime Juice
1 tsp Salt
1/4 tsp Pepper
4 cups Lettuce, shredded
1. Place chicken in a bowl. Add first amounts of oil, juice and spices. toss together and set aside while you prepare the rest of the salad.

2. Cut up Avocado, tomato, and onion and place in a bowl. Add second amounts of oil, juice and spices, and set aside.

3. Shred lettuce and place in serving bowl.

4. Grill chicken. Let it rest while you top lettuce with avocado mixture. Slice chicken and place on top of salad. Serve immediately.
Per Servings: 158 Calories; 10 g Fat; 2 g Sat Fat; 57 mg Cholesterol; 939 mg Sodium; 4 g Carb; 0.88 g Fiber; 14 g Protein.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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