Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cooked and shredded)
- ¾ cup sugar-free mayonnaise
- 1 cup fresh blueberries
- 2 avocados (sliced or diced)
- ¼ cup thinly sliced red onion
- 1 cup walnuts (coarsely chopped)
- Mixed salad greens (5.5 ounces)
- 2 tsp powdered erythritol
- 2 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- ½ teaspoon salt
- ¼ tsp garlic powder
- ¼ cup olive oil
- Black pepper, as desired
Instructions
- Cook the chicken breasts at 375°F (190°C) for about 30 minutes until fully cooked, then shred.
- In a bowl, whisk together sugar-free mayonnaise, powdered erythritol, apple cider vinegar, poppy seeds, salt, garlic powder, olive oil, and black pepper to create the dressing.
- In a large bowl, combine shredded chicken, mixed greens, walnuts, red onion, avocados, and blueberries. Gently fold in the dressing until everything is well-coated.
- Serve immediately or chill in the fridge for an hour to enhance the flavors.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 579
- Sugar: 3g
- Sodium: 474mg
- Fat: 45g
- Saturated Fat: 7g
- Unsaturated Fat: 37g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 93mg