I hit the jackpot at the grocery store last night! Pomegranates are now in season and I was able to snag some nice avocados as they are on their way out of season.
I put together this super yummy salad with some leftover BBQ Skillet Chicken that I cooked up the other night and then some roasted almonds with sea salt and balsamic vinegar topped it off. I love using just plain balsamic vinegar as salad dressing.
What are some of your favorite salad toppings?
– 4 oz cooked bbq chicken
– 1/2 medium avocado
– 1/4 cup roasted almonds with sea salt
– 1/4 pomegranate seeds
– 4 cups fresh mix
Nutrition: 580 calories, 36 grams of protein, 30 grams of fat