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Recipe Category: Chicken
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Keto Chicken Chili Cheese Salad Recipe
Ingredients
- 1/2 head cauliflower
- 1 cup (120 g) diced celery
- 1/2 red bell pepper, diced
- 55 g diced red onion
- 1/4 cup (30 g) diced green chilies
- 4 ounces (115 g) Monterey Jack or Cheddar cheese, cut into 1/4-inch (6-mm) cubes
- 1 1/2 cups (340 g) diced cooked chicken
- 80 g mayonnaise
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 tablespoon (15 ml) white vinegar
- 1/2 teaspoons lime juice ounces (55 g) sliced black olives, drained 1 3-cm chunks
Method
- Throw it in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 7 minutes
- While that’s cooking, assemble the celery, pepper, onion, chilies, cheese, and chicken in a big mixing bowl
- As soon as the microwave beeps, pull out your cauliflower, uncover it, and drain it
- Let it sit and cool for a few minutes, though-you don’t want to melt your cheese
- While you’re waiting for the cauliflower to cool, combine the mayonnaise, cumin, chili powder, oregano, vinegar, and lime juice in a bowl
- Stir everything together
- When the cauliflower has cooled a bit, put it in with the chicken, cheese, and veggies and stir everything to mix
- Add the olives, pour on the mayonnaise mixture, and toss to coat
- You can eat this right away, if you like, or chill it for a few hours
- This is nice served on a bed of lettuce, but you could serve it stuffed into tomatoes, too
Makes 3 to 4 servings
- Each with 24 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs
- Analysis is for salad only
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