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Chicken, Corn, and Avocado Spinach Salad

Day 3 Lunch: Chicken, Corn, and Avocado Spinach Salad

Prep Notes:

  • Save half of this avocado for snack on Day 4.
  • Chicken, Corn, and Avocado Spinach Salad

    Chicken, Corn, and Avocado Spinach Salad

    Chicken, Corn, and Avocado Spinach Salad

    Ingredients

    1. Salad
    2. 2 cups baby spinach, roughly chopped
    3. 1 cup chilled corn, cooked fresh or thawed from frozen
    4. 4 ounces cooked chicken breast (use leftover breast meat from Day 2 dinner)
    5. 1/4 avocado, diced or sliced
    1. Dressing
    2. 2 teaspoons olive oil
    3. 1 teaspoon red wine vinegar
    4. 2 teaspoons fresh orange juice / juice from 1/2 an orange
    5. 1/4 teaspoon ground cumin
    6. 1/4 teaspoon salt
    7. 1/4 teaspoon black pepper
    1. Side
    2. 1 cup grapes

    Directions

    1. Combine spinach, corn, chicken, and avocado in a large bowl. Whisk together olive oil, vinegar, orange juice, cumin, salt, and pepper in a separate container. Toss salad with dressing right before serving.
    2. Serve with 1 cup grapes.

    NUTRIENT TOTALS

    Calories: 548.9
    Protein: 41.7 g
    Carbohydrate: 57.8 g
    Dietary Fiber: 8.9 g
    Total Sugars: 22.7 g
    Total Fat: 17.8 g
    Saturated Fat: 3.4 g
    Sodium: 422 mg

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