Chicken, Avocado, and Tomato Salad
6/16/17
WRITTEN BY: Karin Hehenberger

Consuming enough vegetables throughout the day can be difficult, especially when salads are often the side event at the dinner table. This low-carb salad provides everything needed to serve as the main course and can be used as a foundation to add more of your favorite vegetables to your diet.

INGREDIENTS

3½ cups (150 g) baby leaf spinach

3½ cups (150 g) baby kale

½ small red onion, cut into

¼–½-inch (5-mm–1-cm) slices

½ cup (85 g) cherry tomatoes, halved or whole

¼ cup (70 g) frozen corn, thawed

½ cup (120 ml) balsamic vinaigrette

8 oz (225 g) cooked chicken breast, shredded

½ ripe avocado, peeled, stoned, and cut into ¼–½-inch (5-mm–1-cm) slices

2¼ oz (60 g) sliced mozzarella cheese

PREPARATION

  • Toss the spinach, kale, onion, tomatoes, corn, and vinaigrette together in a salad bowl. Let sit for 5 minutes at room temperature.
  • Arrange the chicken, avocado, and mozzarella on top of the salad and serve immediately.

Serves 2

Per serving: 441 kcals, 23.6 g fat (7.8 g saturates), 15 g carbohydrate (8 g sugars), 45 g protein, 6.4 g fiber, 0.8g salt

Karin Hehenberger

Dr. Karin Hehenberger is an experienced life sciences executive, who has dedicated her career to applying medical science to impacting people living with chronic disease. She founded and launched Lyfebulb in January of 2014, after close to 20 years of experience in the healthcare industry. She obtained her M.D. and Ph.D. degrees from the Karolinska Institute in Stockholm, Sweden, and her post-doctoral work as a JDRF fellow at the Joslin Diabetes Center at Harvard Medical School. She's also author of The Everything You Need to Know About Diabetes Cookbook.