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–+ servings
Keto Summer Chicken Salad

Chicken Salad

4.70 from 10 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings 4
Calories 363 kcal

Equipment

Ingredients
  

  • 2 large chicken breasts
  • 1/2 large orange pepper finely diced
  • 1/2 large yellow pepper finely diced
  • 1/2 jalapeno finely diced
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/8 teaspoon ground ginger
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 cup real mayonnaise for paleo - check ingredients

Instructions
 

  • Preheat oven to 450 degrees.
  • Place chicken in an oven safe dish and bake for 25-30 minutes. Make sure it is completely cooked before removing from oven.
  • In a medium bowl, shred chicken. Using 2 forks pull chicken apart. If you want smaller pieces, you can cut the shredded chicken too. Set aside.
  • In a small bowl, add cumin, garlic powder, salt, ground ginger, apple cider vinegar, and olive oil. Mix well.
  • Add spice mixture to shredded chicken and mix until chicken is coated.
  • Add mayonnaise to chicken mixture and continue mixing.
  • Serve immediately or store in an airtight container in the fridge.

Nutrition

Serving: 1Calories: 363kcalCarbohydrates: 4gProtein: 20gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 24gCholesterol: 63mgSodium: 415mgFiber: 1g
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