keto chicken salad

keto chicken salad

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Salad:

• 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup celery, chopped

For the Dressing:

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:

   • Preheat the oven to 400°F (200°C).
   • Rub the chicken breasts with olive oil and season with salt, pepper, garlic powder, and paprika.
   • Place the seasoned chicken on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
   • Allow the chicken to cool, then dice it into bite-sized pieces.

2. Make the Dressing:

   • In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust the seasoning to taste.

3. Assemble the Salad:

   • In a large bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, and celery.

4. Combine and Serve:

   • Add the diced chicken to the salad.
   • Pour the dressing over the salad and toss gently to coat everything evenly.