Chicken Avocado & Raspberry Salad

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts, cooked skinless
  • 6 slices Pancetta

• Produce

  • 1 Avocado
  • 1 cup Raspberries
  • 3 cups Salad greens

• Condiments

  • 2 tsp Dijon mustard
  • 3 tbsp Lemon juice, Fresh Squeezed
  • 2 tbsp Maple syrup
  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds

Found on asaucykitchen.com

Description

Ingredients

• 3 cups salad greens of your choice (I used a head of gem lettuce)
• 2 cooked, skinless chicken breasts, chopped
• 6 slices, pancetta (can sub with streaky bacon slices)
• 1 cup raspberries
• 1 avocado, sliced* see notes about fodmaps
• 1/4 cup chopped almonds
• 3 tablespoons fresh squeezed lemon juice
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1 teaspoon whole grain mustard
• ¼ cup olive oil
• Salt and pepper to taste

Directions

• Start by cooking the pancetta. Dry fry the slices in a medium sized skillet on a medium heat for a couple minutes on each side or until crispy. Once cooked remove from the heat and cool on a paper towel lined plate.
• Prep the salad by tossing together the rest of the salad ingredients in a large bowl. Once the pancetta is cool enough to handle break the slices into small pieces and scatter over the top of the salad.
• Make the dressing by adding all of the ingredients to a small jar with a lid. Close and shake until mixed and slightly emulsified.
• Drizzle the dressing over the top. You will end up with left over dressing (unless you really like salads doused in dressing).