Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Ingredients:
- 1 lb boneless chicken breast
- 1 avocado, diced
- 4 cups mixed greens (spinach, arugula)
- 1/4 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (no sugar added)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp pumpkin seeds
Instructions:
- Season chicken with salt and pepper. Grill or cook in a skillet over medium heat for 4-5 minutes per side until cooked through (165°F).
- Slice chicken thinly.
- In a small bowl, whisk olive oil, lemon juice, and Dijon mustard for dressing.
- Toss greens, avocado, and tomatoes with dressing. Top with chicken and pumpkin seeds.
- Serve immediately.
Nutritional Information (per serving):
- Calories: 260 kcal
- Carbohydrates: 6g (Net Carbs: 3g)
- Protein: 24g
- Fat: 16g
- Fiber: 3g
- Sugar: 1g
Tips:
- Use grilled shrimp for a seafood variation.
- Add cucumber for extra crunch.
- Prep dressing ahead and store in the fridge.
Hashtags: #DiabeticFriendly #LowCarbSalad #KetoLunch #HealthyEating #ChickenSalad