Keto Asian Chicken Salad
An easy and delicious chicken salad with juicy curry-seasoned chicken, crisp salad, and a creamy peanut dressing.
Ingredients
- 450 g boneless skinless chicken thighs
- 450 g salad mix
- ½ red onion finely sliced
- 1½ tsp curry powder
- Salt and black pepper to taste
- 10 ml avocado oil
Dressing
- 22 g peanut butter
- 1½ Tbsp water
- 1½ tsp soy sauce
- 1½ tsp lemon juice
- 15 ml extra virgin olive oil
- Stevia equivalent to 1 tbsp sugar
- 1 tsp sesame seeds
Instructions
- Place the chicken thighs between sheets of plastic wrap and gently pound until even in thickness. Season both sides with salt, black pepper, and curry powder.
- Heat the avocado oil in a skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, until golden brown and fully cooked through. Remove from the pan and set aside to rest.
- To make the dressing, microwave the peanut butter and water together for 30 seconds, then whisk until smooth and pourable. Add the soy sauce, lemon juice, olive oil, stevia, salt, and black pepper. Whisk well, then stir in any resting juices from the chicken.
- Add the salad mix and sliced red onion to a large bowl. Pour over the dressing and toss to coat evenly. Sprinkle over the sesame seeds.
- Slice the rested chicken and place it on top of the salad. Finish with chopped coriander and serve immediately.
Video
Nutrition
Calories: 337kcalCarbohydrates: 9gProtein: 34gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 143mgSodium: 374mgPotassium: 726mgFiber: 3gSugar: 2gVitamin A: 1751IUVitamin C: 37mgCalcium: 49mgIron: 3mg
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