Keto Winter Chicken Salad
It’s time to toss away all those boring Keto winter salad recipes and try this warm chicken salad. It is quick and easy to make and comes together beautifully in under 45 minutes. This Keto winter salad is made with simple, easy-to-source ingredients and is coated in a flavorful mustard dressing that will leave you craving more.
How to Make It
Step 1
Preheat the oven to 180C/360 F and cut the turnips into cubes. Transfer to a baking tray and add 1 tbsp olive oil, dried thyme, ¼ tsp salt, and ¼ tsp black pepper. Toss to evenly coat, transfer to the oven, and bake for 30 minutes.
Step 2
Cut the chicken into bite-size cubes. To a pan over medium heat, add 1 tbsp olive oil and the chicken. Add onion powder, garlic powder, paprika, red chili flakes, ¼ tsp salt, and ¼ tsp black pepper. Mix to evenly coat and cook until slightly charred.
Step 3
Roughly chop the spinach and lettuce and crush the walnuts. To a large mixing bowl, add the chopped salad vegetables, walnuts, sunflower seeds, and cooked chicken.
Step 4
In a small mixing bowl, add the mayonnaise, Dijon mustard, 1/2 tsp salt, ¼ tsp black pepper, lemon juice, and 1 tbsp olive oil. Whisk to combine. Taste and adjust seasoning to your preference.
Step 5
Drizzle the salad dressing over the vegetables. Toss to coat the salad vegetables in the dressing fully. Transfer the salad to a serving plate and garnish with sunflower seeds. Enjoy.
Ingredients
- Chicken breast
250 g
- Olive oil
3 tbsp
- Onion powder
0.5 tsp
- Garlic powder
0.5 tsp
- Paprika
1 tsp
- Crushed Red Pepper Flakes
0.25 tsp
- Salt
1 tsp
- Black pepper
0.75 tsp
- Turnip, raw
150 g
- Thyme, ground
1.5 tsp
- Spinach
2 cup
- Lettuce
2 cup
- Walnuts
0.25 cup, chopped
- Sunflower seeds
2 tbsp
- Mayonnaise
1 tbsp
- Dijon mustard
1 tsp
- Lemon juice
1 tbsp