Basil-Avocado Chicken Salad
Kale Chips
Ingredients
- 3 Tbsp sliced almonds
- 1 large avocado, halved
- 3 Tbsp chopped fresh basil
- 1 Tbsp lime juice
- ½ tsp garlic powder
- ½ tsp pepper
- 2½ cups shredded rotisserie chicken
- 4 tomatoes, sliced
Instructions
- Toast nuts in a dry skillet over medium heat 2 to 3 minutes or until golden.
- Mash avocado with a fork until chunky. Add basil, lime juice, garlic powder, and pepper; stir well. Add chicken; stir well.
- Spoon chicken mixture onto tomatoes slices; sprinkle with nuts.
Side Dish Ingredients
- 1 (6-oz) pkg kale, trimmed and cut into 3-inch pieces
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 475°F. Toss together all ingredients on a roasting rack. Bake 8 to 10 minutes or until browned and crispy.
Nutritional Information
Main | Side | Total | |
Servings | 4 | 4 | |
Calories |
291
|
105
|
396
|
Fat (g) | 15 | 10 | 25 |
Sat. Fat (g) | 3 | 1 | 4 |
Protein (g) | 28 | 1 | 29 |
Carb (g) | 11 | 3 | 14 |
Fiber (g) | 6 | 1 | 7 |
Sodium (mg) | 560 | 252 | 812 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online