Ingredients

For the dressing:

• 2/3 cup (156 ml) of Keto mayo
• 1 shallot (10 g), finely minced
• Juice of 1 lime
• 1 Tablespoon (3 g) of fresh chives, finely chopped
• 1 garlic clove (3 g), minced
• 2 teaspoons (10 ml) of apple cider vinegar
• Salt and freshly ground black pepper, to taste

For the salad:

• 4 chicken tenders (approx. 400 g)
• 2 Tablespoons (30 ml) of avocado oil
• 8 small spears (128 g) of asparagus, trimmed and cut into 2-inch pieces
• 1 small zucchini (120 g), sliced
• 1 small yellow squash (120 g), sliced
• 2 cups (66 g) of shredded Romaine or Cos lettuce 
• 1 avocado (200 g), pitted and sliced
• 4 sweet mini peppers (120 g), deseeded and sliced
• 1 small cucumber (220 g), sliced
• 1 serrano or jalapeno pepper, thinly sliced (optional)
• 4 scallions, thinly sliced, to serve
• 2 Tablespoons of cilantro, chopped, to serve
• Salt and freshly ground black pepper, to taste
• Lime wedges, to garnish