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 

Directions:

1. Cut chicken into cubes.

2. Add chicken to a pan with oil and sauté on medium high heat until lightly browned.

3. Slice up the veggies.

4. Add all of the dressing ingredients into a bowl and mix.

5. Add some of the veggies and chicken into a bowl.

6. 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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