Ingredients:
1 boneless, skinless chicken breast
1 tablespoon olive oil
Salt and pepper to taste
4 cups mixed greens (spinach, arugula, lettuce)
1 ripe avocado, sliced
1 small cucumber, sliced
1 medium carrot, grated
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved
1 tablespoon acacia fiber powder (VitalFiberOne)
1 lemon, juiced
2 tablespoons balsamic vinegar
Instructions:
Marinate and Grill the Chicken:
Preheat the grill to medium-high heat.
Rub the chicken breast with olive oil, salt, and pepper.
Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Remove from the grill and let it rest for 5 minutes, then slice it thinly.
Prepare the Salad:
In a large bowl, combine the mixed greens, cucumber, carrot, red onion, and cherry tomatoes.
Sprinkle the acacia fiber powder over the salad and toss well to evenly distribute the fiber.
Make the Dressing:
In a small bowl, whisk together the lemon juice and balsamic vinegar.
Season with salt and pepper to taste.
Assemble the Salad:
Place the sliced chicken breast and avocado on top of the mixed greens.
Drizzle the lemon-balsamic dressing over the salad.
Toss gently to combine all the ingredients.
Serve:
Divide the salad into two portions and serve immediately.
Nutritional Information (per serving):
Calories: 350
Carbohydrates: 18g
Fiber: 10g
Protein: 28g
Fat: 20g
Glycemic Index (GI): Low
Glycemic Load (GL): 6
This salad is a balanced meal with lean protein, healthy fats, and plenty of fiber, making it a great option for managing blood sugar levels. Enjoy your healthy and delicious lunch!