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There are so many different ways to make healthy salads and you have endless opportunity to add all different types of veggies and fruits. This is my Grilled Chicken Salad with Raspberries recipe that you can make into a low carb dinner and take leftovers for the next day for a healthy lunch
Grilled Chicken Salad with Raspberries
Serving Size:1 Prep Time: 10 minutes Total Time: 20 minutes
Ingredients
- 2 cups of lettuce mix (Romaine lettuce, Spinach, Iceberg)
- 1 roma tomatoes (chopped)
- ½ cucumber (sliced)
- ½ cup of raspberries
- ½ avocado (cut into bit size pieces)
- Marinade for chicken breast
- ½ tsp of dried oregano (or your favorite Italian blend)
- ½ tsp of garlic powder
- ¼ cup of olive oil
- 1 4oz grilled chicken breast (sliced)
- Pepper to taste
Instructions
- Mix the marinade ingredients into a freezer bag (oregano, garlic powder, olive oil and pepper). Place the chicken breast into the marinade, seal and set aside.
- In a medium bowl add all the ingredients for the salad, the lettuce mixture, cucumbers, tomatoes, avocado, and raspberries. Toss gently and set aside.
- Preheat a grilling pan on medium heat. Once the pan is hot enough place the chicken breast into the pan. Cook for 5 minutes on one side and then flip and cook for another 5 minutes or until chicken breast is cooked thoroughly. Slice the chicken into bit size and place on top of the salad mixture. Add your favorite low calorie salad dressing.
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