Keto Chicken Enchilada Salad

Name: Keto Chicken Enchilada Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
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

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.

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.

Serves 2

Keto Chicken Enchilada Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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!