Paleo Summer Squash Salad - Lunch Version
This sumptious salad is comprised of grilled chicken, spiraled summer squash, and creamy avocado, and topped with a lemony citronette dressing. It provides all the flavor of summer completely unprocessed and also paleo approved!
Ingredients
- ½ pounds Chicken, Boneless Breasts
- 5 medium Squash, Yellow
- 4 tablespoons juice Lemon
- ¼ cups Olive Oil
- ½ teaspoons Sea Salt
- ½ teaspoons Black Pepper
- 1 cup chop Kale
- ½ cups cook and dice Bacon
- 1 cup peel, pit, and dice Avocado
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grill chicken over medium heat for 10-12 minutes or until done.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grill chicken over medium heat for 10-12 minutes or until done.
- Chop grilled chicken into bite sized pieces.
- Using spiralizer or veggie peeler cut squash into thin, noodle like strips.
- In a bowl combine lemon juice, olive oil, sea salt and black pepper.
- Toss together with chicken, squash, kale, bacon and avocado.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 272
- Total Fat
- 21g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 44mg
- Sodium
- 338mg
- Total Carbohydrates
- 8g
- Fiber
- 2g
- Sugar
- 4g
- Protein
- 14g
- WW Freestyle
- 7