Keto Garlic Tomato Chicken Salad

Name: Keto Garlic Tomato Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 4 skinless, deboned chicken thighs, chopped into small, bite-sized pieces (we use Butcher Box meat); 1 TB olive oil, plus 2 tsp for the tomatoes; Sea salt; Freshly ground black pepper; 5.3 oz baby plum tomatoes, chopped very small; 1 garlic clove, peeled and crushed with a garlic press; 2 large handfuls of watercress (approx. 2.1 oz); 2.1 oz feta cheese, crumbled; Small handful of snipped chives, to garnish

This delicious chicken salad is sweet and tangy with bold flavors. It’s easy to throw together for a quick lunch or dinner that you can feel good about eating.

It’s the garlicky-tomato mixture in this easy salad that steals the show! Its sweet, earthy notes pair so well with the chicken. I prefer using chopped thighs (skinless and deboned) because they cook quicker and remain succulent, whereas breasts can often dry out. Yum!

Chef Tips:

I love feta in this salad, but a strong blue cheese will also be delicious!
I opted for peppery watercress here, but you can substitute it with arugula if you like because it has the same peppery notes which complement the other flavors.

Serves 2

Keto Garlic Tomato Chicken Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This delicious chicken salad is sweet and tangy with bold flavors. It’s easy to throw together for a quick lunch or dinner that you can feel good about eating.

Ingredients

4 skinless, deboned chicken thighs, chopped into small, bite-sized pieces (we use Butcher Box meat)
1 TB olive oil, plus 2 tsp for the tomatoes
Sea salt
Freshly ground black pepper
5.3 oz baby plum tomatoes, chopped very small
1 garlic clove, peeled and crushed with a garlic press
2 large handfuls of watercress (approx. 2.1 oz)
2.1 oz feta cheese, crumbled
Small handful of snipped chives, to garnish

Instructions

Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.
Place the chopped chicken pieces into a bowl and drizzle over 1 tablespoon of olive oil. Season with salt and freshly ground black pepper and toss well to coat evenly.
Spread the pieces out onto the baking tray and bake in the oven for 20 minutes. Once done, set aside to cool for 5 minutes. This ensures its excessive heat won’t wilt the watercress.
Meanwhile, combine the chopped tomatoes, crushed garlic and remaining two teaspoons olive oil in a bowl. Season with salt and freshly ground black pepper.
Divide the watercress between two bowls and top with the cooked chicken pieces. Spoon over the tomato mixture and crumble over the feta. Finish with a generous scattering of freshly snipped chives.