Southwestern Chicken Salad w/ Bacon & Avocado

This refreshing summer salad lends itself perfectly to being wrapped in lettuce leaves for
lunch on the go. It's also a great way to use up any leftover grilled chicken or bacon. Not that I ever have any leftover bacon. Seriously, who doesn't eat ALL of the bacon?!?! Not this chick....

Serves 8

• 2 cups cooked chicken, chopped
• 2 poblano peppers, roasted & chopped
• 1/2 cup raw jicama, chopped
• 2 avocados, peeled & chopped
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup cooked bacon, chopped

For the dressing:

• 1/4 cup mayonnaise
• 2 Tbl lime juice
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp ground coriander
• Salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl. In a
smaller bowl, combine the mayo, lime juice and spices until blended. Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper. Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Approx. nutrition info. per serving: 170 calories, 13g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny