Keto Chicken Enchilada Salad
This healthy chicken enchilada salad is packed with bold flavors and plenty of interesting textures. I like to use skinless, deboned chicken thighs as opposed to breasts because they cook quicker and retain their succulence. However, you could use breasts. Just be sure to chop the pieces small to ensure they cook through sufficiently.
Chef Tips:
- Arrange the salad poke-bowl style if you are looking to impress!
- If you want to take this salad to work with you, do not dress it in olive oil or vinegar too far ahead of time to prevent the leaves from going soggy.
Keto Chicken Enchilada Salad
This hearty, savory salad bursts with Mexican flavors without all the carbs. You can feel good about eating this chicken enchilada. It’s high in protein and lots of yummy toppings. Perfect for lunch or dinner.
Ingredients
- Drizzle olive oil plus extra drizzle to serve
- 14.1 oz skinless deboned chicken thighs, chopped into bite-sized pieces (we use Butcher Box meat)
- Very generous pinch ground cumin
- Very generous pinch chili powder
- Very generous pinch garlic powder
- Pinch dried oregano
- 1 TB double-concentrated tomato puree
- 1 tsp apple cider vinegar
- Sea salt
- Freshly ground black pepper
- 2 little gem lettuce leaves thinly sliced
- 2 green onions thinly sliced
- 3.5 oz cherry tomatoes halved
- 1.4 oz Cheddar cheese grated
- Squeeze fresh lime juice
- 3.5 oz sour cream
- 0.7 oz pitted black olives sliced
- Handful fresh cilantro finely chopped
- 1 green chili thinly sliced
Instructions
- Heat the oil in a large non-stick pan or wok over medium-high heat. Add the chicken pieces and cook for 8-10 minutes, stirring continuously until they are browned all over.
- Add the cumin, chili powder, garlic powder, and oregano to the pan and toss to coat the chicken in the spices evenly. Add the tomato puree and cider vinegar and stir well to combine. Leave on the heat for another 1-2 minutes, then remove the pan from the heat.
- Combine the shredded lettuce with the salad onions and toss with a little olive oil. Season with salt and divide between two serving bowls. Add equal amounts of the cooked chicken mixture, cherry tomatoes, and grated cheese to the bowls. Squeeze on a little lime juice.
- Top each serving with sour cream and finish with a sprinkling of olives, chopped cilantro, and sliced green chili before digging in!
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 10gProtein: 47gFat: 45gSaturated Fat: 16gCholesterol: 20mgSodium: 550mgFiber: 3gSugar: 6g
CLICK HERE to Pin this Recipe
Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.