Chicken & Avocado Salad

Ingredients:

• 3 tbsp extra-virgin olive oil
• 2 tbsp  fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1/4 tsp salt
• 1 (1-pound) head romaine lettuce, chopped (8 cups)
• 2 medium tomatoes, diced
• 1 medium cucumber, peeled, seeded and sliced
• 1 pound cooked chicken breasts, shredded
• 1 avocado, pitted, peeled and sliced
• freshly ground black pepper

Makes 4 (3-cup) Servings

1.  Whisk together oil, lime juice, cilantro, salt and a pinch or two of pepper in a small mixing bowl.
2. Combine lettuce tomatoes and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 4 plates.
3. Toss chicken with 1 tablespoon of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.

WW POINTS VALUE: 9 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Sometimes you just need a big salad to fill you up. Most salads you get at a restaurant or at the grocery store are plain, bland and don't have a lot of flavor. This salad is filled with Mexican flavor and leaves a refreshing aftertaste. The key to this salad is the dressing. I highly recommend using flavored olive oil such as Infused Lime Olive Oil in the dressing and Chipotle Infused Olive Oil used to cook the chicken both from the Imperial Olive in Williamsburg, VA. For more information on these flavored olive oils, visit www.TheImperialOlive.com.