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Low Carb & Ketogenic Diet Recipes

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Low Carb Chicken and Fennel Salad

Low Carb Chicken and Fennel Salad

 

Low Carb Chicken and Fennel Salad

Low Carb Chicken and Fennel Salad

This refreshing low carb chicken and fennel salad makes for a great summer lunch, light dinner, or meal prepping option.
Crisp lettuce and fennel are combined with salty capers, zesty lemon, aromatic thyme, and crunchy walnuts, topped with pan-fried chicken.
5 from 1 vote
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 461 kcal

Ingredients
  

  • 250 g chicken breast cut into strips
  • ½ iceberg lettuce sliced
  • 2 tsp fresh thyme
  • 2 tbsp mayonnaise
  • 2 tbsp walnuts
  • 1 ½ tbsp capers
  • 1 small fennel bulb thinly sliced, fronds reserved
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • salt and pepper to season

Instructions
 

  • Whisk together the garlic, olive oil and a pinch of salt and pepper.
  • Brush the garlic oil over the chicken fillets.
  • Heat a griddle pan over a medium/high heat and add the chicken strips. Cook for four minutes each side or until completely cooked through and golden brown all over.
  • Whilst the chicken is cooking add the walnuts to a small dry pan over a low heat. Toast gently for 2-3 minutes until fragrant.
  • To prepare the salad, add the fennel and lettuce to a large serving bowl and toss to combine.
  • Whisk together the lemon juice, mayonnaise and thyme until smooth.
  • Spoon half the mayonnaise onto the fennel and lettuce and massage the dressing into the salad with your hands.
  • Add the capers and lemon zest and toss well to combine.
  • Top the salad with the cooked chicken pieces and crumble over the toasted walnuts.
  • Garnish with the reserved fennel fronds and serve with the remaining dressing.
Keyword Caper, Chicken, Fennel, Keto Salad, low carb salad, salad
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