Low carb, no dairy, high protein lunch

For the Salad:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
• 1 cucumber, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup chopped fresh herbs (e.g., cilantro, parsley, or basil)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Grill the Chicken:

• Preheat your grill or grill pan over medium-high heat.
• Brush the chicken breasts with olive oil and season with salt and pepper.
• Grill the chicken for about 6-8 minutes per side or until it's cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
• Remove the chicken from the grill, let it rest for a few minutes, then slice it into strips or cubes.

Prepare the Salad:

• In a large salad bowl, combine the mixed greens, sliced cucumber, red bell pepper, red onion, avocado, and fresh herbs.

Make the Dressing:

• In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.

Assemble the Salad:

• Drizzle the dressing over the salad ingredients.
• Add the grilled chicken on top.

Toss and Serve:

• Gently toss the salad to coat everything with the dressing.
• Divide the salad among serving plates.

This Grilled Chicken and Avocado Salad is low in carbs, dairy-free, and high in protein from the chicken. The fresh vegetables and avocado add fiber and healthy fats, making it a satisfying and nutritious lunch option. You can customize the salad with your favorite vegetables and herbs to suit your taste. Enjoy!