Keto Tex-Mex Chicken Salad Recipe

Keto Tex-Mex Chicken Salad Recipe

Ingredients

• 1/2 head cauliflower
• 1/2 red bell pepper, diced
• 55 g diced red onion
• 1/4 cup (30 g) canned green chiles
• 4 ounces (115 g) Monterey Jack or Cheddar cheese, cut in
• 1/4-inch (6 mm) cubes
• 1/4 cup (25 g) sliced black olives
• 1 cup (225 g) diced cooked chicken
• 80 g mayonnaise
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 tablespoon (15 ml) white wine vinegar
• 1 1/2 teaspoons lime juice
• 21.3 g chopped fresh cilantro

Method

1. Chop the cauliflower, including the stem, into 1/2-inch 1 3-cm bits
2. Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 7 minutes
3. Assemble the red pepper and the next 5 ingredients (through chicken) in a big mixing bowl
4. When the cauliflower comes out, uncover it and let it sit to cool for at least 5 minutes, and more wont hurt- you don’t want it to melt your chunks of cheese
5. When the cauliflower has cooled a bit, drain it and add it to the chicken mixture
6. Meanwhile, mix together the mayo, cumin, oregano, chili powder, white wine vinegar, and lime juice
7. Pour over the chicken-cauliflower mixture and toss well
8. Add the cilantro and toss again
9. Chill it if you have time, but its pretty darned good even if its still slightly warm!

Makes 3 servings

1. Each with 25 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs

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