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Keto Chicken Salad

Grilled chicken with a creamy yogurt dressing

It’s salad time! I’ve been eating salads on Keto since I started and it’s my go to meal because it’s a great one bowl wonder. It’s super easy to make and you can pretty much throw it together with left overs form your fridge or you can go all gourmet on it. For today’s recipe I’m making a very simple Keto chicken salad. I’m using veggies I had in my fridge, some cucumber, lettuce and tomato. Some olives and feta (what a great combo) and some grilled chicken. For the dressing I’m making a very basic olive oil and lemon vinaigrette with a yogurt twist. Now for my American friends, full fat greek yogurt is what I’m talking about, not that fruity stuff you find in your local supermarket. Anyway enough jibber jabber, it’s time to whip up this salad.

Salad for two

The great thing about this recipe is that you can cook up a big batch of the chicken and also a nice large amount of the dressings which saves you time. You can pretty much assemble the salad everyday as your meal. The salad is really packed with fat from the olive oil and it has flavour from the resting juices of the chicken that I use. It’s the perfect Keto meal, IMHO. And remember, before you eat it, give it all a good mix.

Keto Chicken Salad

 

Nutrition Info (Per serving)

  • Calories: 442
  • Net Carbs: 5g
  • Carbs: 6g
  • Fat: 35g
  • Protein: 27g
  • Fiber: 1g

This recipe makes 2 servings. Get this recipe on myfitnesspal.

 

Keto Chicken Salad
Keto Chicken Salad
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
A grilled chicken and vegetable salad with a creamy yogurt dressing
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Keto Chicken Salad
Keto Chicken Salad
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
A grilled chicken and vegetable salad with a creamy yogurt dressing
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 175 grams Boneless Chicken Leg and Thigh Meat
  • 100 grams Lettuce
  • 50 grams Tomato
  • 100 grams Cucumber
  • 30 grams Olives
  • 50 grams Feta Cheese
  • 2 Tbsp olive oil
  • 1 Tbsp Full Fat Greek Yogurt
  • 1/2 Tbsp Butter
  • 1 Tsp Lime or Lemon Juice
  • 1/2 Tbsp Olive oil for marinating
  • 1/2 Tbsp Apple Cider Vinegar
  • 1 Tsp Dried Herb Seasoning Mix
  • 1/2 Tbsp Bacon Fat for frying
  • Pepper
  • Cayenne Pepper
Servings: servings
Units:
Instructions
  1. Marinate the chicken with salt, pepper, mixed herbs, apple cider vinegar and olive oil.
  2. Heat the bacon fat in a frying pan and add the chicken. You can use olive oil, butter, ghee etc if you don't have bacon fat
  3. Cook the chicken on one side for about 2-3 minutes and flip over. Add the butter then to the pan and baste the chicken
  4. Once cooked remove the chicken and set aside. Make sure you pour out all the residual fat from the pan on the chicken as well.
  5. Once the chicken has rested, pour out all the resting juices and set aside
  6. In a mixing bowl take the yoghurt, olive oil, lemon juice, resting juices and mix well together. Season with salt, pepper and cayenne.
  7. Slice all the veggies and place them in your bowl.
  8. Slice and add the chicken to the salad bowl. Crumble in the feta cheese and finally pour over that salad dressing
  9. Serve

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