Chicken And Rice Salad

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

1. Add the cauliflower rice to a large mixing bowl.
2. Finely chop the tomatoes and peppers and dice the avocado. Add to the bowl with the cauliflower rice and tear in the chicken.
3. Season and drizzle over the lime juice and olive oil. Mix together well to combine.
4. 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)