Creamy Chicken Salad

Active time: 15min Total time: 15min Servings: 4 Recipe from: myrealplans.com

Image thanks to Myrealplans

Why?

• Great source of lean protein

• Gluten free

• Fabulous source of heart healthy fats

• Dairy free

• Great source of fibre

• Nice way to use left over chicken or other protein

Ingredients:

• 455 g left over roast chicken shredded

• 1 1/2 tablespoons extra virgin olive oil

• 2 large avocados

• 2 green onions

• 1/3 bunch coriander

• 285 g savoy cabbage shredded

• 2 tablespoons lime juice (or lemon juice)

• 1/4 teaspoon garlic powder

• 1/3 teaspoon sea salt, or to taste

• ground black pepper, to taste

• 2 tablespoons pine nuts

How to prepare

1. Peel, pit and chop avocado. Smash in a bowl until slightly chunky creamy texture.

2. Mince green onion and coriander.

3. Mix into avocado the green onion, coriander, cabbage, roast chicken, olive oil, lime juice, garlic powder, salt and pepper.

4. Toast the pine nuts.

5. Arrange the salad on a platter and sprinkle pine nuts over the top and serve.

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