Chicken Avocado Salad


CHICKEN AVOCADO SALAD


- vegan option - use 6oz extra firm tofu ( press into paper towel to remove access moisture )


Dice up a Chicken Breast or Tofu 6 oz cooked in a pan for 15- 20 mins (until chicken is cooked through) with 1 tsp avocado oil and a sprinkle of sea salt, pepper, 1/2 tsp garlic powder and 1 tbsp teriyaki sauce or coconut aminos (healthy soy sauce)


Use 3 oz (HALF) of this portion and put the other half into a contact for another meal. Meaty left overs are a saviour!!!


SALAD & DRESSING


1/2 avocado sliced

6 baby tomatoes sliced

1 tbsp olive oil

* option - add 1/2 cup chopped kale or spinach

1 tbsp fresh lemon juice

1 tsp rice wine vinegar

Pinch of salt and pepper

Mix together and add 3 oz chicken


450 cals

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