Mushroom and Chicken Keto Salad

PREP TIME: 20 MINUTES
COOKING TIME: 5 MINUTES
SERVES: 4

Cooked up in only 5 minutes, this Mushroom and Chicken Keto Salad is the perfect light, summery meal which is served with a delicious chive and lemon dressing for an extra kick!

INGREDIENTS

For the salad

  • 200g baby chestnut mushrooms, halved
  • 6 chicken thighs, trimmed of fat
  • 2 tbsp olive oil
  • 150g mixed leaf salad
  • 1 stick celery, finely sliced
  • 1 small red onion, finely sliced
  • 10 radishes, finely sliced
  • 1 avocado, peeled and sliced
  • 50g blanched almonds, chopped

For the dressing

  • 100g mayonnaise (sugar free)
  • 2 cloves garlic, crushed
  • 20g fresh chives, finely chopped
  • 1 tbsp lemon juice
  • Freshly ground black pepper

METHOD

  1. Finely slice the chicken into small strips.
  2. Heat the oil in a frying pan and add the chicken and mushrooms. Fry for 3-4 minutes until the mushrooms are golden and the chicken is cooked through. Set aside to cool.
  3. Place the salad leaves onto a large serving plate. Sprinkle over the celery, onion and radishes. Add the avocado.
  4. Mix together the dressing ingredients together with 2-3 tbsp water, until you have a pouring consistency.
  5. Add the mushrooms and chicken to the salad and finish with a sprinkle of almonds.