Low-Carb Chicken Salad with Avocado and Tomatoes

Chicken and avocado and tomatoes—oh my!

Getting your daily dose of veggies doesn’t have to mean settling for a sad side salad. This hearty, low-carb chicken salad with avocado and tomatoes is built to be the main event—satisfying, customizable, and packed with fresh ingredients that make healthy eating feel anything but boring.

Ingredients

• 3½ cups (150 g) baby leaf spinach
• 3½ cups (150 g) baby kale
• ½ small red onion, cut into
• ¼–½-inch (5-mm–1-cm) slices
• ½ cup (85 g) cherry tomatoes, halved or whole
• ¼ cup (70 g) frozen corn, thawed
• ½ cup (120 ml) balsamic vinaigrette
• 8 oz (225 g) cooked chicken breast, shredded
• ½ ripe avocado, peeled, stoned, and cut into ¼–½-inch (5-mm–1-cm) slices
• 2¼ oz (60 g) sliced mozzarella cheese

Instructions

1. Toss the spinach, kale, onion, tomatoes, corn and vinaigrette together in a salad bowl. Let sit for 5 minutes at room temperature.
2. Arrange the chicken, avocado and mozzarella on top of the salad and serve immediately.