Chicken, Egg & Beetroot Salad

Recipes

Recipe makes 2 servings

Ingredients:

2 cups (60 g) mixed leafy greens (e.g., arugula, baby spinach, or romaine)
1 small, cooked chicken breast strips (about 5 oz / 140 g)
2 hard-boiled eggs, quartered
1 small roasted beet (about 3 oz / 85 g), sliced
½ small avocado, sliced
¼ cup (30 g) pickled red onions
1 Tbsp (15 ml) extra virgin olive oil
1 tsp (5 ml) apple cider vinegar
½ tsp Dijon mustard
Sea salt and black pepper, to taste
Optional: Dill, to garnish

Instructions:

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing. Set aside.

Lay the greens evenly on two plates or shallow bowls.

Arrange the chicken, beet slices, avocado, hard-boiled eggs, and pickled onions neatly on top of the greens.

Drizzle with the dressing and garnish with fresh dill just before serving.

Nutritional breakdown per serving (2 servings)

360 Calories
32g Protein
24g Fat
3g Fiber
7g Total Carbs
4g NET Carbs