NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned chicken breast

0.25 cup Plain Greek yogurt

1 tbsp Avocado oil mayonnaise

1 tbsp Fresh dill

0.25 cup Celery

0.25 cup Red bell pepper

1 large Egg

1 tbsp Sunflower seeds

1 cup Cauliflower rice

1 slice Dave's Killer Bread

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Drain the canned chicken breast thoroughly and place it in a medium mixing bowl.

• 2

  In a small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, chopped fresh dill, juice from the lemon, sea salt, and black pepper until smooth.

• 3

  Add the diced celery and diced red bell pepper to the chicken, then pour the yogurt dressing over the top and fold gently to combine.

• 4

  Place the cauliflower rice in a microwave-safe bowl with a splash of water, cover, and steam for 3 minutes until tender; let it cool slightly.

• 5

  To assemble, layer the steamed cauliflower rice at the bottom of a serving bowl and top with the creamy chicken salad mixture.

• 6

  Peel and slice the hard-boiled egg, then arrange it on top of the bowl along with a sprinkle of sunflower seeds for a savory crunch.

• 7

  Toast the slice of Dave's Killer Bread until golden and serve on the side.