The recipe makes 2 servings
Ingredients:
8 oz (226 g) chicken breast, diced into small cubes
2 Tbsp (30 g) keto-friendly BBQ sauce
1 Tbsp (15 ml) olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
Pinch of salt
4 cups (120 g) chopped romaine or mixed greens
1 cup (150 g) cherry tomatoes, halved
1/2 avocado, diced
1/4 cup (40 g) pickled onions
1 Tbsp (10 g) sunflower seeds
For the Dressing
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) lemon juice
Salt and pepper, to taste
Instructions:
In a mixing bowl toss the chicken with BBQ sauce, olive oil, smoked paprika, garlic powder, and salt.
Heat a non-stick skillet over medium-high heat and sauté the chicken for about 5 minutes until cooked through and lightly caramelized.
Place the lettuce or greens in a salad bowl, then top with the cherry tomatoes, avocado, pickled onions, and sunflower seeds.
Add the BBQ chicken on top.
Mix the olive oil with the lemon juice to make a simple dressing. Season with salt and pepper to taste and drizzle over the salad. Serve immediately.
Nutritional breakdown per serving. Recipe makes 2 servings
405 Calories
29g Protein
29g Fat
4g Fiber
9g Total Carbs
5g NET Carbs
