I had one leftover baked chicken breast in the fridge (didn’t even use it all, in fact) and 2 avocados that were at the peak of ripeness calling out to be used today, so I dreamed up this delicious little salad for lunch. Pretty, isn’t it? It rings in at just 4.95 grams net carbs (mostly the avocado), is very filling, ever so nutritious for your family, not to even mention it was delicious!
This simple-to-put-together dish can be enjoyed at all levels of Atkins and Keto diets if it fits your daily numbers limits. This one would be suitable for Primal-Paleo as well.
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5 leaves romaine lettuce, chopped
1 Roma tomato, diced
1/3-1/2 jalapeno, seeded and chopped fine
2 avocados, skinned and seeded
1/8 tsp. garlic powder
4 oz. cooked chicken meat (more if desired, but adjust numbers below)
4 shakes/dashes of sea salt (1/16 tsp.)
VARIATION: Instead of chicken, use 4 oz. leftover bits of grilled steak.
NUTRITIONAL INFO: Makes 2 servings, each contains:
406 cals, 30g fat, 18.45g carbs, 13.5g fiber, 4.95g NET CARBS, 21.4g protein, 497 mg sodium