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
Tear the lettuce in to large pieces and place on a large serving dish
Whisk the olive oil, xylitol, vinegar, parsley and oregano in a small bowl until completely blended. Season with salt and pepper to taste
Peel, halve and slice the avocados
Add the avocado to the dressing and carefully turn to coat each slice
Spoon the avocado evenly over the bed of lettuce
Sprinkle the chicken and walnuts evenly over the salad
Drizzle the remaining dressing over the salad
Serve immediately
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