2 Servings

150 gr chicken, cooked, cubed
½ cup cabbage, chopped
¼ red bell pepper, strips
1 celery stick, chopped
1 tbsp sliced almonds, toasted
2 green onions, chopped
½ avocado, diced
1 tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
1/2 tsp sea salt
pepper to taste
romaine lettuce leaves
1 tbsp chopped cilantro

Combine chicken, cabbage, red peppers, celery, almonds and green onion in a large bowl. Fold in diced avocado. Dress with oil, salt, lemon juice and pepper.
Serve with lettuce leaves and garnish with fresh cilantro.

Per serving:
Cal: 266          P: 26.3.          F: 16.5           Cb: 8