June Chinese Cooking Class Recipe - Low Carb Avocado Chicken Salad Lettuce Wrap

INGREDIENTS
1 pound chicken breast
1 avocado - seeded and diced
6 lettuce leaves
3 eggs
1 tomato - seeded and diced
1/2 cup salad dressing or mayo
2 tbsp. mustard
1 Fresh black pepper and salt to taste

DIRECTIONS
Bring 4 quart pot to boil with 2 quarts water. Place chicken breast and eggs in pot and cook for 13 minutes. Turn off heat and remove eggs with slotted spoon and peel. Remove chicken from pot and pierce to make sure cooked through (chicken may require more cooking time). Chop warm chicken and egg and place in bowl. Stir in diced avocado, mustard, miracle whip or mayonnaise and/or salad dressing and salt to taste. Spoon 1/2 cup mixture onto one lettuce leaf and garnish with tomato.

NUTRITION

• Calories 280
• Calories from Fat 133
• Fat 14.8 g
• Saturated Fat 2.8 g
• Trans Fat 0.0 g
• Cholesterol 163 mg
• Carbohydrates 7.9 g
• Protein 28 g
• Dietary Fiber 2.9 g
• Sodium 265 mg
• Sugar 3.1 g
• Potassium 448 mg

Serves 6

Recipe courtesy of CalorieCount.com