Recipes

Avocado Chicken Salad

This ain’t yo momma’s low-fat chicken salad.

Instead of loading this recipe with refined mayo and excess sugar, we’re giving it a healthy twist by adding healthy fats – yes I said that correctly…

FATS ARE YOUR FRIEND!

This QUICK recipe is a great for leftover chicken and its guaranteed to awaken your tastebuds with every mouthful!

Yield/Serving

2

Macros

Serving Size: 1/2 of entire serving
  • Protein - 28 g
  • Carbs - 9 g
  • Fat - 20 g

Ingredients

  • 2 (4-ounce) grilled chicken breasts, sliced
  • 1 medium avocado, pitted and sliced
  • juice 1 small lemon
  • 2 cooked slices nitrate-free and uncured bacon, chopped
  • 1 tablespoon chives, thinly sliced
  • 1-2 celery stalks, sliced
  • 1/4 cup cherry tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • sea salt and pepper to taste
  • dark leafy greens
  • toppings - diced kalamata olives

Cooking Utensils

  • knife
  • cutting board
  • mixing bowl

Directions

Add all of the ingredients to a large mixing bowl and toss well to combine. Add olives and enjoy!

 

Rest Day: Serve over a dark leafy green salad and top with more lemon juice.

Training Day: Serve in a low-carb tortilla or with 1 slice of sprouted bread

Additional Information

 

Approximately 320 calories per serving with leafy green salad.

~ 1 palm protein,  3 thumbs fat

Calories may vary depending on brands of ingredients, substitutions and serving size.

Approved for Gluten Free, Ketogenic, Paleo and Dairy Free Lifestyles.

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