Keto Chicken Chili Cheese Salad Recipe

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

1. 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
2. While that’s cooking, assemble the celery, pepper, onion, chilies, cheese, and chicken in a big mixing bowl
3. As soon as the microwave beeps, pull out your cauliflower, uncover it, and drain it
4. Let it sit and cool for a few minutes, though-you don’t want to melt your cheese
5. While you’re waiting for the cauliflower to cool, combine the mayonnaise, cumin, chili powder, oregano, vinegar, and lime juice in a bowl
6. Stir everything together
7. When the cauliflower has cooled a bit, put it in with the chicken, cheese, and veggies and stir everything to mix
8. Add the olives, pour on the mayonnaise mixture, and toss to coat
9. You can eat this right away, if you like, or chill it for a few hours
10. This is nice served on a bed of lettuce, but you could serve it stuffed into tomatoes, too

Makes 3 to 4 servings

1. Each with 24 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs
2. Analysis is for salad only

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