BBQ Chicken, Chickpea and Avocado Salad Recipe By Risa Weiner
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INGREDIENTS :
1 CAN OF CHICKEN PEAS (UNSALTED IS WHAT I USED BUT ANY ARE FINE)
2. 5 CUPS OF VEGGIES (I USED CUCUMBERS, RED AND GREEN PEPPERS, SHREDDED CARROTS BUT YOU CAN ADD ANY VEGETABLES YOU ENJOY)
2 TBS RED ONION (ANY ONIONS IS FINE)
3 OZ OR MORE BBQ CHICKEN OR ANY PROTEIN (SHRIMP, TURKEY, TUNA, SALMON, HARD BOILED EGG)
2OR MORE OUNCES OF AVACODO 2SP
2 TBS OR AS MUCH AS YOU WANT OG FRESH PARSLEY (OPTIONAL)
SALAD DRESSING :
1CLOVE OF FRESH CRUSHED GARLIC
1 TBS OF LEMON OLIVE OIL 3SP (CAN USE ANY OLIVE OIL)
2 TBS LEMON JUICE
1/2 TBS SWERVE ( CAN USE SUGAR, SYRUP, HONEY, STEVIA)
PINCH OF SALT
1TBS BALSAMIC VINEGAR
WHISK TOGETHER
*YOU CAN DOUBLE THIS DRESSING *
DIRECTIONS:
IN A LARGE BOWL ADD CHICKPEAS ONCE RINSED AND DRAINED. ADD VEGGIES, ONION, CHICKEN OR WHATEVER PROTEIN YOU WANT AND PARSLEY!
ADD SALAD DRESSING TO YOUR MIXTURE
ADD AVACODO ON TOP!
ENJOY!!! ?
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Channel Name : Risa Weiner
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