It’s hot here in southern California which mean NO ONE wants to turn on the stove! This low carb recipe is also gluten free, dairy free, and AWESOME! Use it as a great way to cut your carbs and drop that horrible water weight from those high carb days throughout the week and on the weekend. Of course, I’ve altered this recipe a tad to make it more nutritious, but feel free to make your own version as well!
Ingredients In Low Carb Mango Avocado Chicken Salad
1 small head of lettuce, chopped - I use power greens instead
1-2 cups shredded chicken – I uses boiled and shredded chicken
1 mango, peeled and diced
1 avocado, diced
1.2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste
1. Place power greens in a large bowl.
2. Place shredded chicken in a medium bowl and add a TINY bit of water to it (just to moisten it a bit). Microwave for 12-15 seconds. Mix in the chili powder and the cumin.
3. Add the chicken to the lettuce and top with diced mango and avocado.
4. Eat as-is, or top with a light dressing of choice!
This is SO SIMPLE !!! Add it to your week and use it as a way to avoid the heat waves in your kitchen! Feel free to add topping and change spices as you see fit!