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prep time
10 min
cook time
40 min
ready time
50 min
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.
Can you meal prep this Keto winter chicken salad?
You sure can! This Keto winter chicken salad tastes even better when prepared ahead of time. To meal prep this Keto winter chicken salad, prepare the recipe as it is. Then, store the salad vegetables in an airtight mason jar or container and the dressing in a separate airtight container. Keeping the salad vegetables and dressing in the same container will result in a soggy salad. When ready to eat, drizzle the dressing over the salad vegetables. Toss and garnish with a squeeze of fresh lemon and enjoy. This Keto winter chicken salad can last 2-3 days in the fridge.
How to make this Keto winter chicken salad?
This Keto winter chicken salad can be made in four simple steps. Start by roasting the turnips in the oven until slightly golden. Then, fry the chicken with the seasonings on the stovetop until slightly charred. Make the salad dressing. Finally, combine all the salad ingredients and sauce in a bowl, garnish, and enjoy.
Can you customize this Keto winter chicken salad recipe?
Yes, you can easily customize this Keto winter chicken salad recipe. This Keto winter chicken salad combines simple flavors that can easily be customized to create other unique flavors. Adding arugula to this salad would be a great choice because of its unique taste. Berries such as raspberries also work well in this recipe. An alternative maple-flavored dressing would also pair well with the salad ingredients. Finally, incorporating a variety of vegetables, such as avocado, red onions, and cherry tomatoes, are great for adding flavor.
Net Carbs
4.5 g
Fiber
3 g
Total Carbs
7.6 g
Protein
22.8 g
Fats
22.7 g
319 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
50 min
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.
