Chicken & Apple Slider Breakfast Salad
Print recipe| Serving Size 1 salad (makes 2) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 369 kcal | ||
| Protein | 19g | ||
| Total Carbohydrate | 22g | ||
| Total Fat | 26g | ||
| Fibre | 9g | ||
Ingredients
- 4 Tribalí Chicken & Apple Mini Sliders
- 2 heaped tablespoons Primal Kitchen 'Garlic Aioli' Mayo
- 2 heaped tablespoons lemon juice
- 1/4 teaspoon salt
- 1 pinch pepper
- 1 Medium avocado (roughly chopped)
- 1 Medium tomato (roughly chopped)
- 2 tablespoons onion (red or yellow) (thinly sliced)
- 3 cups kale or spinach
Directions
| Step 1 | |
| Preheat a grill or griddle pan and cook Tribalí mini sliders for 4-6 minutes on each side. Remove from pan and let cool. Cut into small pieces. Set aside. | |
| Step 2 | |
| Add mayo, lemon juice, salt, and pepper in a large bowl. Whisk well until smooth. Add chopped kale and massage dressing into leaves. | |
| Step 3 | |
| Add chopped tomatoes, avocado, sliced onions, and chopped sliders. Toss to coat. Re-season if needed. | |