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 Wild Pastures 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