Easy Keto Chicken Salad with Egg
Creamy chicken salad with eggs and crunchy ice-berg lettuce
Ingredients
- 1/2 cup mayonnaise (preferably home made)
- 4 large iceberg lettuce leaves
- 1 or 2 hard boiled eggs (depending on macro needs)
- 120 grams shredded chicken breast
- 1/2 spring onion (chopped into rings)
- 1/2 stick celery (finely sliced)
- spinach leaves ((to garnish))
- salt and pepper (to taste)
Instructions
- Wash and dry the lettuce. Then lay it down flat on the serving plate.
- In a small bowl, combine the chicken breast, mayonnaise, spring onions, celery, and the eggs.
- Gently mix the ingredients, being careful not to damage the chopped eggs.
- Season to desired taste.
- Spoon mixture over lettuce leaves and garnish with spinach leaves or more spring onions.
Notes
- Recipe macros based on 1 egg.
- The chicken mixture can be stored in the fridge in an air tight container for 1 to 4 days.
- Lovely topped with avocado and sliced almonds.