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:
- 2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1/4 cup Dry Roasted Unsalted Peanuts
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Peanut Oil
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1 medium Carrot
- 4 large Scallions or Spring Onions
- 4 cups shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
- 1/4 cup Cilantro (Coriander)
- 16 tablespoons Sodium and Sugar Free Rice Vinegar
- 16 ounces boneless, cooked Chicken Breast
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.
