Easy Keto Chicken Salad - 1g Carbs
These Keto Chicken Salad are an easy lunch that you can make ahead, just keep the lettuce leaves separate and top them with the chicken when you’re ready to eat. It’s that simple!
Servings: 5 serves
Calories: 390kcal
Ingredients
Chicken
- 1 pound Chicken Thighs boneless
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper ground
- 1/4 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
Salad
- 1 cup Celery diced
- 1 tablespoon Parsley finely chopped
- 1/2 cup Low Carb Mayonnaise
- Salt to taste
- Pepper to taste
- 10 leaves Baby Romaine Lettuce
Instructions
- Preheat oven to 200C/390F.
- In a mixing bowl marinate the chicken in the salt, pepper, garlic powder and olive oil.1 pound Chicken Thighs, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1/4 teaspoon Garlic Powder, 1 tablespoon Olive Oil
- Place the chicken on a lined cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
- Remove from the oven and set aside to cool for 20 minutes.
- Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
- Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.1 cup Celery, 1 tablespoon Parsley, 1/2 cup Low Carb Mayonnaise, Salt, Pepper
- Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.10 leaves Baby Romaine Lettuce
Notes
[nutrition-label]
STORING: When stored in an airtight container, keto chicken salad can be kept in the fridge for up to four days. It is not suitable for freezing.
Nutrition
Serving: 150g | Calories: 390kcal | Carbohydrates: 3g | Protein: 16g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 466mg | Potassium: 377mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5121IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
