Paleo Summer Squash Salad- Lunch Version

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Paleo Summer Squash Salad- Lunch Version

Olivia
The Cook
6 Servings
9 Ingredients
0 Comments
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!
6 Servings
9 Ingredients
0 Comments

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
Serving Day Ingredients
  • 1 cup peel, pit, and dice Avocado

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Grill

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?

  1. Grill chicken over medium heat for 10-12 minutes or until done.
  2. Chop grilled chicken into bite sized pieces.
  3. Using spiralizer or veggie peeler cut squash into thin, noodle like strips.
  4. In a bowl combine lemon juice, olive oil, sea salt and black pepper.
  5. Toss together with chicken, squash, kale and bacon.
  6. Divide between indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Toss with fresh avocado and enjoy.

Make It Now Cooking Directions

Grill Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grill chicken over medium heat for 10-12 minutes or until done.
  2. Chop grilled chicken into bite sized pieces.
  3. Using spiralizer or veggie peeler cut squash into thin, noodle like strips.
  4. In a bowl combine lemon juice, olive oil, sea salt and black pepper.
  5. 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
300
Total Fat
2
Saturated Fat
5g
0g Trans Fat
Cholesterol
45mg
Sodium
380mg
9g Total Carb
Fiber
3g
Sugar
4g Total
Protein
15g
WW SmartPoints
8
Diabetic Exchanges: 4 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
2 Lean Meat

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