About
This Mexican inspired salad uses cauliflower as the rice base, combined with cooked chicken, creamy avocado, sweet peppers, tomatoes and tangy lime.
This makes a great light lunch or a filling for a low carb wrap!
Ingredients
- 3 cherry cherry tomato
- 1 medium – 4 1/8" long scallions
- 1 cup, cut pieces cauliflower rice
- 1 tablespoon olive oil
- 1 teaspoon lime juice, fresh
- 1 tablespoon sour cream
- 1 cup rotisserie chicken
- 1 tablespoon, chopped cilantro
- ½ each avocado
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- ⅓ cup, sliced red bell peppers, cooked
Instructions
- Add the cauliflower rice to a large mixing bowl.
- Finely chop the tomatoes and peppers and dice the avocado. Add to the bowl with the cauliflower rice and tear in the chicken.
- Season and drizzle over the lime juice and olive oil. Mix together well to combine.
- To serve, scatter over finely sliced scallions, fresh cilantro and top with sour cream.
Nutrition Facts
- Servings: 2
- Calories: 392.5kcal/1642.2kJ (per serving)
- Fat: 22.9g (per serving)
- Carbs: 9.2g (per serving)
- Protein: 38.1g (per serving)