Italian Chicken Avocado Salad
2 H-E-B Fully Cooked Italian Seasoned Boneless Skinless Chicken Breast
• juice of 1 lemon
3 c. H-E-B Spring Mix
1 c. H-E-B Champange Tomatoes, cut in halves
1/4 c. H-E-B Reduced Fat Feta Cheese Crumbles
2 tsp. each: Central Market Rosemary Olive Oil & Red Wine Vinegar
Heat the 2 chicken breasts in the microwave for 3 minutes or until tha
wed. Thin slice the chicken and set aside.
Combine the lemon juice and avocado sliced in a small bowl and toss ge
ntly to coat; set aside.
Layer the spring mix, avocado slices with lemon juice, tomato halves a
nd sliced chicken on a salad platter or on 2 plates. Top the salad wi
th the feta cheese. Combine the Rosemary olive oil and red wine vineg
ar in a small bowl and drizzle over the salad.
Calories: 420, Total Fat: 19g, Cholesterol: 115mg, Sodium: 290mg, Carb
ohydrates: 13g, Dietary Fiber: 6g, Sugar: 5g, Protein: 29g