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–+ servings

Shredded Chicken Avocado Salad

Miranda | My Anosmic Kitchen
Fresh vegetables served on lettuce leaves with a divine honey & mustard salad dressing. 
Print Recipe Save Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 2 chicken breasts
  • 1 cup water (for cooking the chicken)
  • 1 tablespoon olive oil (for frying the chicken)
  • lettuce leaves (enough to fit the plate)
  • 1/2 cup cherry tomatoes
  • 2 carrots
  • 1/2 cup mushrooms
  • 1 avocado pear
  • pumpkin seeds
  • 1 small block feta cheese

Instructions
 

  • Rinse and cook the chicken breasts in water covered in foil for the first 5 minutes. Remove the foil and let it cook till the water has finished. Add the olive oil and brown on either side till golden brown.  Remove from the pan and let cool.
  • Add sliced mushrooms to the same skillet/pan and fry till done. (If frying the mushrooms)
  • Rinse the veggies and let the lettuce leaves drip dry in a colander while you slice the tomatoes and carrots. 
  • Shred the cooled chicken using 2 forks pulling it apart. 
  • Layer the salad on a platter starting with the lettuce leaves followed by the rest of the veggies, chicken and sliced avocado. Sprinkle with feta cheese & pumpkin seeds.

SALAD DRESSING

  • Mix equal parts of mayo, whole grain mustard and honey in a bowl. 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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