Avocado Chicken Salad w Macadamia Oil ( Keto, Paleo, Gluten-free)

This 5-ingredient salad has the perfect combination of crunchy & creamy texture that  will make you forget that it's actually keto. 

Makes: 2 servings 

INGREDIENTS

• 2 packed cups baby spinach  
• 1 large avocado, diced 
• 1 cup of halved baby tomatoes
• 1 small cucumber, diced
• 2 small chicken breast, cut into bite size pieces
  • ***Sub chicken for chickpeas to make this vegan
• 2 tablespoons Jindilli Farms Macadamia Oil
• 1/2 tsp cracked black pepper
• 1/2 tsp garlic salt 
• 1/2 tsp smoked paprika 
• Squeeze of fresh lemon juice
  
• Sea salt to taste

DIRECTIONS

1. 1. In a mixing bowl, whisk together 1 tbsp Macadamia Oil, black pepper, garlic salt and smoked paprika 
   2. Add chicken and toss until fully coated 
   3. Preheat a skillet over medium high heat - add in chicken. Cook for about 10 minutes until chicken is cooked through or reached internal temperature of 165°.  Flip half way through.
   4. Plate veggies - add 1 cup spinach to 2 separate bowls, add half of cucumber, tomatoes, and avocado to each bowl.  
   5. Plate chicken over bed of veggies while still warm - splitting it across both bowls. 
   6. Drizzle salad with 1 tablespoon raw Macadamia Oil, a squeeze of lemon and sea salt to taste. 

STORAGE

Store in airtight container and refrigerate after use.