CALIFORNIA CHICKEN SALAD (LOW CARB)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 baked chicken cutlet 1 oz cheddar cheese1 cup romaine lettuce (chopped)1/2 tomato1/2 avocado1 tbsp sour cream2 tbsp salsa verde1 tsp adobo seasoningpinch of cayenne peppersalt and pepper to taste
*NOTE - if chicken is already cooked then this salad will take 15 minutes to make tops! I am including instructions to bake the chicken too, but this will add an additional 30-35 minutes cooking time.
BAKED CHICKEN:
Preheat oven to 400 degrees
Spray aluminum pan with non-stick spray and place chicken cutlet in it.
Season chicken with adobo, salt and pepper. Add pinch of cayenne pepper.
Bake chicken for 30- 35 minutes (or until cooked through)
***If chicken is already cooked, just add seasonings to taste if needed.
SALAD:
Chop romaine lettuce and tomatoes
Cut chicken cutlet into strips and place on top of lettuce
Grate 1 oz of cheddar cheese on top of chicken
Slice avocado
Top with sour cream, sliced avocado, and salsa verde
ENJOY! :P
Serving Size: Makes 1 salad
Number of Servings: 1
Recipe submitted by SparkPeople user LALALAND0.
BAKED CHICKEN:
Preheat oven to 400 degrees
Spray aluminum pan with non-stick spray and place chicken cutlet in it.
Season chicken with adobo, salt and pepper. Add pinch of cayenne pepper.
Bake chicken for 30- 35 minutes (or until cooked through)
***If chicken is already cooked, just add seasonings to taste if needed.
SALAD:
Chop romaine lettuce and tomatoes
Cut chicken cutlet into strips and place on top of lettuce
Grate 1 oz of cheddar cheese on top of chicken
Slice avocado
Top with sour cream, sliced avocado, and salsa verde
ENJOY! :P
Serving Size: Makes 1 salad
Number of Servings: 1
Recipe submitted by SparkPeople user LALALAND0.
Nutritional Info Amount Per Serving
- Calories: 393.2
- Total Fat: 26.4 g
- Cholesterol: 76.2 mg
- Sodium: 525.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 7.5 g
- Protein: 27.0 g
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