Veggie Salad with Grilled Chicken

Ingredients

• Avocados

  Raw, All commercial varieties

  113g

• Spring Mix

  Ryan's

  300g

• Carrots

  Raw

  75g

• Cucumber

  With peel, raw

  150g

• Chicken breast

  Broilers or fryers, meat only, raw

  188g

• Olive oil

  Salad or cooking

  12g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Apple Cider Vinegar

  Great Value - Great Value

  ½ oz or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Season raw chicken with rosemary, salt and pepper. Grill chicken until fully cooked, with an internal temperature of 160F. Dice cucumber, carrots and avocado into bite size pieces. In a bowl mix together the olive oil, apple cider vinegar, salt and pepper. Put it all together: In a serving bowl add the spring mix, diced vegetables and grilled chicken. Add the dressing and toss to combine it all together.