Keto Summer Chicken Salad
4.6g
Net Carbs
37.4g
Protein
23.9g
Fat
2.6g
Fiber
389
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 cup unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon peanut oil
- 2 teaspoons sucralose based sweetener (sugar substitute)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups (280g) shredded bok choy
- 1 pound cooked boneless chicken breast
- 1 medium carrot (61g), shredded
- 4 large scallions or spring onions (100g)
- 1/4 cup fresh cilantro
- 1/4 cup dry roasted unsalted peanuts
Directions:
Please note that this recipe uses cooked chicken breast. You can buy a roaster chicken from the grocery store.
- In a large bowl, mix vinegar, oils, sugar substitute, salt and pepper.
- Add bok choy, chicken, carrot, green onion, cilantro and peanuts. Toss gently to combine.
