Ingredients

• 2 cups of a combination of romaine and spring mix (enough to fill an average pasta bowl)
• 3 oz rotisserie chicken (shredded, 85g)
• 1/2 a small tomato (chopped)
• 1/3 of a ripe avocado (~40g)
• 1/4 of a large beet (chopped (you can add more if you want!))
• a few slices of red onion (thinly sliced)
• ~1–1 1/2 oz goat cheese
• 2 tbsp chopped pecans
• 4–6 sliced olives
• salt/pepper to taste
• oregano (fresh or dry, to taste)
• fresh basil (torn or sliced into small pieces)
• 1 tbsp balsamic (optional, I add this later if I find the dressing isn't as acidic as I would like)
• 2 tsp white vinegar (optional, again, adds some nice acidity to the salad)

• 2–3 tbsp olive oil
• 2–3 tbsp balsamic vinegar
• 1 tsp dijon (grainy or smooth is fine)
• 1/2 tbsp sugar free maple syrup (optional)
• salt/pepper to taste

Instructions 

1. Add all of your ingredients to a pasta bowl.
2. Shake up your dressing ingredients in a small jar or bottle.
3. Pour the dressing over the salad and toss to coat. Add a little more white vinegar or balsamic if you want a little more flavour. Enjoy The Best Salad Ever!

You can lower the carbs just by making a slightly smaller salad. Most of the carbs come from vegetables, so I wouldn’t be overly concerned—just keep your total daily NET carbs around 20–50g depending on your diet, and this salad fits in comfortably.