Chicken and Avocado Salad

Servings: 1-2

Ingredients:

1 Cup Fresh Baby Green Lettuce

1 Cup Spinach Leaf

½ Avocado, Sliced in Wedge Style

1 Ounce Provolone Cheese

4 Ounces Chicken, Cooked and Chopped

2 Tablespoons Ranch Salad Dressing

1 Tablespoon Rapid Fire MCT Oil

Slices of Red Onions (Optional Topping)

Baby Tomatoes (Optional Topping)

Salt and Pepper to taste

Directions:

Place fresh lettuce and spinach leaf in colander and rinse.  Set aside lettuce in large bowl. Cut, slice, and wedge Avocado.  Chop provolone cheese and chicken. Mix 2 tablespoons of ranch dressing with 1 tablespoon of Rapid Fire MCT Oil.  Combine all ingredients in bowl with lettuce and toss. Serve with (Optional Toppings) of sliced red onions, baby tomatoes, and a dash of salt and pepper to taste.