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Chicken, Avocado, and Walnut Salad


  • 2 heads romaine lettuce

  • 4 tbsp extra virgin olive oil

  • 1½ tbsp Xyla xylitol

  • 2 tbsp white wine vinegar

  • 1 tbsp chopped parsley

  • ¼ tsp dried oregano

  • Salt and freshly ground pepper

  • 2 avocados

  • 2 oz walnuts, roughly chopped

  • 1.5 lb cooked chicken breast, cut into bite-sized chunks

Total Time: 5 min Prep: 5 min Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

Tear the lettuce into 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.