This is the perfect salad for any low carb or ketogenic meal plan! You can even make it ahead and take it on the go (note, make the dressing in a separate container and add when you are going to eat).
3 oz grilled chicken breast
1 cup of brussel sprouts cut in half
2 cups romaine lettuce
1/2 of a small avocado
1/4 cup raw sunflower seeds
1 tablespoon ghee (or regular butter)
1 tablespoon olive oil
2 teaspoons apple cider vinegar
salt to taste
Method: In a small skillet, over medium heat, add butter and then brussel sprouts. Cook sprouts until they are brown around the edges (7-10 minutes), half way through the cooking of the sprouts, add the sunflower seeds and stir to mix in.. While the sprouts and sunflower seeds are cooking, add olive oil, apple cider vinegar and some salt to the bottom of a salad bowl and mix together . Then add romaine lettuce. Cut the grilled chicken into small pieces and sprinkle on top. When the sprouts and sunflower seeds are done, pour on top of the salad and then the avocado (I like to slice mine).