LOW Carb: Tropical Chicken Salad

Tropical Chicken Salad

Ingredients:

16 ounces of boneless, skinless chicken breast

1/4 cup olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/4 tablespoon dried sage, rubbed

6 cups salad greens

1 papaya, peeled, seeded, chopped

1 mango, peeled, pitted, chopped

6 ounces raspberries

1 tablespoon fresh minced mint

1/2 cup walnuts, toasted and chopped

Directions:

Preheat oven to 425 degrees.

Place chicken in a baking pan and bake until cooked throughout, about 20 minutes.

Cool completely.

Cut chicken into bite size pieces

Whisk olive oil, vinegar, mustard and sage in a small bowl.

Combine chicken, salad greens, papaya, mango, raspberries and mint in a large bowl.

Add dressing and toss well.

Sprinkle with walnuts and serve.

Serves 4 , carb are 9.5 carbs per serving, but it’s complex carbs used for actual energy from the fruit, so easy to process for your body (good carbs).