Basil-Avocado Chicken Salad
Kale Chips
Ingredients
- 3 Tbsp sliced almonds
- 1 avocado, halved
- 3 Tbsp chopped fresh basil
- 1 Tbsp lime juice
- ½ tsp garlic powder
- ½ tsp pepper
- 2½ cups shredded rotisserie chicken
- 2 tomatoes, sliced
- ¼ cup olive oil
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.
- Drizzle tomatoes with oil; top with chicken salad and nuts.
Side Dish Ingredients
- 1 (6-oz) bunch 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 kale, oil, salt, and pepper. Place on a roasting rack.
- Bake 8 to 10 minutes or until browned and crispy.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
383
|
111
|
494
|
| Fat (g) | 27 | 11 | 38 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 8 | 4 | 12 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 556 | 256 | 812 |
Keto Lunch Meal Plan
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