Grilled Chicken Breast with Avocado, Cheese and Tomato Salad
5.1g
Net Carbs
65.4g
Protein
45.5g
Fat
8.9g
Fiber
720
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 ounce Monterey Jack Cheese
- 3 each Cherry or Grape Tomato
- 2 cup, shredded or choppeds Mixed Salad Greens
- 1 breast, bone and skin removed Skinless Chicken Breast
- 1/2 fruit without skin and seed California Avocados
Directions:
Use the Atkins recipe to make Italian Dressing for the salad, you will need 2 tablespoons.
- Preheat a grill. Season chicken with salt and freshly ground black pepper. Grill over medium heat until the juices run clear and it is no longer pink in the center, about 5 minutes per side depending upon the thickness.
- While the chicken is cooking, combine the greens, halved tomatoes, sliced avocado and shredded cheese with the dressing. Toss to combine and serve immediately with the chicken.
