Keto Garlic Tomato Chicken Salad
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 Wild Pastures 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.
- 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.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 6gProtein: 59gFat: 34gSaturated Fat: 11gCholesterol: 20mgSodium: 540mgFiber: 3gSugar: 3g