Avocado Chicken Salad

Ingredients

4 ounces chicken breast, cooked

1/2 avocado, large

1 egg, hard-boiled

1/3 cup tomatoes

1/2 cup spinach

1-2 scallions, thinly chopped

1 cucumber, chopped

1 Tablespoon chopped olives

Ingredients - Dressing

1 Tablespoon olive oil

1 clove garlic, minced

1 Tablespoon lemon juice

1 teaspoon sesame oil (optional)

Salt and pepper to taste

Directions

1. Place egg in a pot and cover with cold water. Over high heat, bring egg to a rolling boil. Remove from heat and let stand in water for 10-12 minutes. Drain water and immediately run cold water over egg until cooled.

2. Preheat the oven to 375 degrees F. Place the boneless, skinless chicken breasts in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake for approximately 25-30 minutes or until meat thermometer registers 160 degrees in the thickest part of the breast. Remove chicken from dish and let rest for 10 minutes.

3. Arranging in a separate bowl: Start with a bed of spinach, then arrange tomatoes, avocado, cucumber, olives, chopped chicken, egg, sprinkle chopped scallions, add freshly ground black pepper.

4. Prepare the dressing: Mix olive oil, minced garlic, lemon juice and toasted sesame oil (optional) and add to the salad, combining everything together. When you've mixed everything add salt to taste.

Nutrition information:

1 Serving

Calories: 474.7 kcal

Carbs: 19 g

Cholesterol: 260.1 mg

Fat: 24.9 g

Fiber: 10.3 g

Phosphorus: 485 mg

Potassium: 1484.3 mg

Protein: 45.7 g

Sat Fat: 4.9 g

Sodium: 300.5 mg