Chicken, Avocado and Walnut Salad Recipe

Taken from The Calorie Myth by Jonathan Bailor, (HarperCollins; £13.23)

Ingredients

2 heads romaine lettuce

4 tbsp extra virgin olive oil

• 1 1/2 tbsp xyla xylitol, or equivalent sweetener

2 tbsp white wine vinegar

1 tbsp chopped parsley

1/4 tsp dried oregano

Salt

Freshly ground pepper

2 Avocados

60g Walnuts, roughly chopped

450g cooked chicken breast, cut into bite-sized chunks

Method

1. Tear the lettuce in to large pieces and place on a large serving dish

2. Whisk the olive oil, xylitol, vinegar, parsley and oregano in a small bowl until completely blended. Season with salt and pepper to taste

3. Peel, halve and slice the avocados

4. Add the avocado to the dressing and carefully turn to coat each slice

5. Spoon the avocado evenly over the bed of lettuce

6. Sprinkle the chicken and walnuts evenly over the salad

7. Drizzle the remaining dressing over the salad

8. Serve immediately