Ingredients
- 2 heads romaine lettuce
- 4 tbsp extra virgin olive oil
- 1 1/2 tbsp xyla xylitol, or equivalent sweetener
- 2 tbsp white wine vinegar
- 1 tbsp chopped parsley
- 1/4 tsp dried oregano
- Salt
- Freshly ground pepper
- 2 Avocados
- 60g Walnuts, roughly chopped
- 450g cooked chicken breast, cut into bite-sized chunks
Instructions
- Tear the lettuce in to large pieces and place on a large serving dish
- Whisk the olive oil, xylitol, vinegar, parsley and oregano in a small bowl until completely blended. Season with salt and pepper to taste
- Peel, halve and slice the avocados
- Add the avocado to the dressing and carefully turn to coat each slice
- Spoon the avocado evenly over the bed of lettuce
- Sprinkle the chicken and walnuts evenly over the salad
- Drizzle the remaining dressing over the salad
- Serve immediately
Taken from The Calorie Myth by Jonathan Bailor
