Roasted Red Pepper Chicken and Avocado Salad

Looking for a cool salad to fill you up this summer? Here’s a delicious recipe from my partners over at Prograde Nutrition for you.

Roasted Red Pepper Chicken and Avocado Salad

1 medium ripe avocado, peeled, pitted and sliced
1 tsp. lemon juice
1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 cups  shredded cooked chicken
1 medium tomato, cut into wedges
1 small  cucumber, sliced
¼ of a medium Vidalia or Walla Walla onion, chopped
½ cup Red Pepper
½ cup  Light or Fat-free Italian Dressing
¼ cup Parmesan Cheese

Directions:

Toss avocados with lemon juice in large salad bowl.
Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.
Add dressing; toss to coat.
Sprinkle with parmesan cheese.
Serve immediately.

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Make It Happen,

Nancy

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