Low Carb Teriyaki Sauce

Keto Cajun Chicken Salad

Keto Cajun Chicken Salad

Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon Cajun Seasoning
• 1 sweet red pepper, cut into small strips
• 1 green pepper, cut into small strips
• 1/4 sweet red onion, thinly sliced
• 3 tablespoons (45 ml) tarragon vinegar
• 1 teaspoon spicy brown or Dijon mustard
• 1 clove garlic, crushed
• 80 ml olive oil
• 1 teaspoon dried tarragon
• salt and black pepper to taste.

Method

1. Place a chicken breast in a large, heavy resealable plastic bag and pound with a meat tenderizer, hammer, or whatever you have available, until its 1/4-inch (6 mm) thick
2. Repeat with the second breast
3. Sprinkle both sides of each pounded chicken breast with the Cajun seasoning
4. Grill or saute until cooked through
5. Cut both chicken breasts in strips about 1/4-inch (6 mm) wide
6. Combine with the peppers and onion
7. In a small bowl, combine the tarragon vinegar, mustard, garlic, oil, dried tarragon, and salt and pepper to taste; mix well
8. Pour over the chicken and vegetables and toss
9. Serve right away or let it sit for several hours for the flavors to blend

Makes 2 servings

1. Each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 29 grams of protein