Avocado Summer Salad

I absolutely love spicy food but sometimes I am in the mood for something mild. For those hot summer days you don't need the extra spice this is a perfect salad. This also makes a great lunch on the go but only if you can keep it cool. Leaf Chicory is also known as Belgian or French Endive. If you can't find it you can use radiccio instead.

Servings: 2

7 oz Leaf Chicory ( 200 gram) Hart removed 1.7 oz radishes 5 oz Avocado ( 150 gram) 1 lb chicken breasts (450 gram) 2 tbsp   mayonnaise 1 tbsp lemon juice 1 tbsp vinegar (distilled) ½ tsp curry powder 1 tbsp olive oil Salt and freshly ground pepper to taste

1  Cut the chicken into a few pieces, That way they cook faster. 2 Mix the olive oil with the curry powder and some salt and pepper to taste and rub it into the chicken pieces. 3 Grill or bake the chicken. 4 Cut the avocado in half and remove the stone. Dice and sprinkle with the lemon juice. 5 Mix the mayo with, water, vinegar and salt and pepper to taste. 6 Slice the chicory and radishes in thin strips and mix with the mayo dressing. 7 Mix the avocado carefully into the chicory. 8 Serve with the chicken on the side or if it's a lunch on the go cut the chicken in small strips and mix with the salad.

Nutrition Facts Nutrition (per serving): 297 calories, 205 calories from fat, 23,8g total fat, 26,5mg cholesterol, 166,3mg sodium, 759,8mg potassium, 12,8g carbohydrates, 6,7g fiber, 1,8g sugar, 10,6g protein, 6,1g net carbohydrates.

Source Author: Saskia van der Zanden Web Page: Sizzling-lowcarb.blogspot.nl