Chicken Avocado Salad

I love how these ingredients meld for a light and lovely taste. My favorite way to serve this is wrapped in sushi nori sheets(seaweed). But, they would also be good served in my wrap recipe, or Wonder Wraps.

Here are my wraps:

Wraps

This is best served immediately, but I often have eaten the other half the next day. It does become watery/ juicy, though, the next day.

Serves 2

This would be a THM S.

Chicken Avocado Salad
1 avocado, diced
Lemon juice, up to 1/2 squeezed onto avocado
2 mini orange peppers, sliced
2 Roma tomatoes, chopped
1-12.5 can chicken breast, drained
1 handful of pine nuts
2 Tablespoons minced onion
Keifer, just a drizzle
2 Tablespoons olive oil
Handful of fresh basil, minced
Salt, to taste
Black pepper, to taste

Instructions:
Dice the avocado and toss in the lemon juice. Prepare the other ingredients as specified. Combine all ingredients and stir gently. Serve in your favorite low carb wrap. (I love the sushi nori seaweed sheets for this).

I made this recipe times 5 for my family of 13 at lunch. It was the perfect amount. We served it in the seaweed wraps. I believe my kids weren’t too sure what to think of those. I guess some things are an aquired taste. 😊

Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!

20160218_104522

Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)
20160218_101419-2
3 large boneless chicken breasts
20160218_100638-2
1 large eggplant
1 huge onion
1 bag mini peppers
20160218_095958-1
About 10 Roma tomatoes
Balsamic Vinegar
20160218_100924-1-1
Salt and Black pepper
20160218_101817
Mozzarella cheese and/or avocado
20160218_105830

20160218_104220
Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

20160218_110832-1
Meanwhile chop the vegetables.

20160218_115439
When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

20160218_114440
Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

20160218_112648
Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.

20160218_122938
Divide the sauteed veggies between the plates.

20160218_115840
Now, divide the chicken between the plates and sprinkle with salt and pepper.

20160218_123258
Add grated cheese. This is optional if you are dairy free.

20160218_123704
If you used cheese, you can now place the plate of salad in the oven and broil the cheese.

20160218_123625
I just top mine with 1/2 a diced avocado and skip the broiling, for a dairy free option.

20160218_123632
If you want, use cheese and avocado!

I hope you love this dish as much as I do!