Keto Mexican Spiced Chicken Salad
Spice up your lunches with this Mexican inspired salad - Mexican spiced chicken and a creamy fat burning dressing all on top of a nutritious salad. It's both tasty and simple.
Equipment
- Heavy based non stick skillet
Ingredients
Chicken
- 160 g chicken things with skin (diced)
- 2 tbsp. olive oil (extra virgin)
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper (ground )
- 1 tsp. garlic powder
- 1 tsp. sea salt (or to taste)
Salad
- 100 g lettuce (Romaine or Cos)
- 72 g Cucumber, with peel (sliced)
- 4 slices tomato, raw (thinly sliced)
- 2 tbsp. fresh coriander (cilantro) (finely chopped)
Dressing
- 30 g mayonnaise (preferably homemade)
- 1 Avocado (diced)
- 1 tsp. water
- ⅛ tsp. cayenne pepper (ground)
- 2 tsp. lime juice (about half a lime)
- salt and pepper (to taste)
Instructions
Prepare the chicken
- In a small bowl, combine the chicken, paprika, cumin, cayenne pepper, garlic powder, salt and oil. Cover and place in refrigerator while you prepare the salad.
Prepare the salad
- Divide the lettuce into two separate serving bowls.
- Add the tomato, cucumber and coriander.
Make the dressing
- In a small bowl, combine the avocado, mayonnaise, lime juice, water, cayenne pepper and seasoning. Whisk to combine. Leave chunky or use an immersion blender to make a smoother dressing. Set aside.
Cook the chicken
- Preheat a cast iron skillet medium. Pan fry the chicken for about 10 minutes, or until the chicken is cooked through.
- Add the chicken to the salad and then top with the avocado lime dressing.
- Serve immediately or top with more coriander (cilantro) for extra flavor.
Notes
NUTRITION
Per Serve (318 grams)
Calories: 558kcal | Protein: 26 g | Fat: 46 g | Sodium: 1278 mg | NET CARBS: 5.8 grams