Low Carb Chicken and Crunchy Veg Salad
⏱ Prep: 10 min🍳 Cook: N/A✅ Ready: 10 min
252
Calories
4.9g
Net Carbs
23g
Protein
14.1g
Fat
⏱ Prep: 10 min🔥 Cook: 0 min⏰ Ready: 10 min
How to Make It
Step 1
Clean and roughly chop the lettuce and add to a large salad/serving bowl. Thinly slice the bell pepper and radishes. Chop the scallions and dice the cucumber. Add all to the bowl with the lettuce. Season with salt and pepper and toss to combine.
Step 2
Roughly tear or chop the cooked chicken into bite-sized pieces. Scatter the chicken over the salad. Mix well to combine, distributing the chicken pieces evenly throughout the salad.
Step 3
Drizzle the avocado coconut dressing over the top of the salad. Mix gently to combine, coating everything in the dressing. You may add more or less dressing to taste. Serve immediately.
Ingredients
- Chicken, unknown if light or dark meat, skin removed before eating – 5 oz
- Scallions or spring onions, tops and bulb, raw – 3 medium – 4 1/8″ long
- Radish, raw – 4 medium – 3/4″ to 1″ diameter
- Avocado and Coconut Milk Yogurt Dressing – 3 tbsp
- Romaine lettuce – 2 cup
- Red bell peppers, raw – 0.5 small
- Cucumber – 0.5 cup
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp