SafePlates

Ingredients

• 3 cups (420g) cooked chicken breast, shredded or diced
• 2 large avocados, diced (about 2 cups/300g)
• 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (75g) cucumber, diced
• 1/2 cup (75g) red bell pepper, diced
• 1/4 cup (30g) red onion, finely chopped
• 1/2 cup (120ml) mayonnaise (sugar-free)
• 2 tablespoons (30ml) extra virgin olive oil
• 2 tablespoons (8g) fresh cilantro or parsley, chopped
• 2 tablespoons (30ml) lemon juice
• 1 teaspoon (5g) garlic powder
• Salt and black pepper, to taste

Instructions

1. In a large mixing bowl, combine the shredded or diced cooked chicken, diced avocados, cherry tomatoes, cucumber, red bell pepper, and red onion.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the salad ingredients in the large bowl.
4. Add the chopped cilantro or parsley.
5. Gently toss everything together until well combined and the dressing evenly coats all ingredients.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Divide the salad into 7 equal portions and serve immediately, or refrigerate in an airtight container for up to 2 days.

Tip

For extra crunch and healthy fats, sprinkle some toasted pumpkin seeds or chopped walnuts on top before serving.