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By Tameko Banyard
Keto Chicken Salad
8 steps
Prep:10minCook:30min
Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!
Updated at: Thu, 17 Aug 2023 03:44:56 GMT
Nutrition balance score
Good
Glycemic Index
23
Low
Glycemic Load
0
Low
Nutrition per serving
Calories439.9 kcal (22%)
Total Fat34.2 g (49%)
Carbs1.2 g (0%)
Sugars0.3 g (0%)
Protein30.9 g (62%)
Sodium390.7 mg (20%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
3chicken breasts
or you can use 2 cups of a shredded rotisserie chicken
olive oil
salt
to taste
pepper
to taste
salt
to taste
pepper
to taste
2eggs
boiled, peeled and chopped
1stalk celery
diced
1 teaspoonyellow mustard
½ cupmayonnaise
½ tablespoonfresh dill
finely chopped
½ teaspoongarlic powder
½ teaspoononion powder
salt
to taste
pepper
to taste
salt
to taste
pepper
to taste
Romaine lettuce
for serving the chicken salad
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Place the chicken in shallow baking dish.
Step 3
Season the chicken with salt and pepper to taste, and then brush the chicken with the olive oil.
Step 4
Bake the chicken in the oven for 30 minutes, or until there is no pink left in the center.
Step 5
Once the chicken is finished cooking, remove it from the oven and let it cool completely.
Step 6
Once the chicken is cool, shred the chicken with a fork and place it in a medium-sized bowl.
Step 7
Add the remainder of the ingredients (not including the Romaine lettuce) to the bowl with the chicken, and mix everything together. (Adjust the seasonings to your preference, adding more or less).
Step 8
Fill the romaine lettuce leaves with the chicken salad mixture, and enjoy!
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