Salad with chicken, brown rice, avocado and spinach

Ingredients

• chicken breast: 1 fillet, about 140 g
• cooked brown rice: 3/4 cup, about 120 g
• avocado: 1/2 pc, about 55 g
• spinach: about 80 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

No common allergens

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Avocado can be swapped for olive oil 10 g or nuts 15 g.
• If you need less fat, swap it for cucumber/greens and leave out the oil.

Featured in

Related recipes