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Keto Chicken Salad | Fajita Style!

A spicier version of creamy chicken salad made with a blend of Mexican seasonings.
Course Main Dish
Cuisine Mexican
Keyword keto chicken salad
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour 30 minutes
Servings 4 servings
Calories 388kcal

Equipment

  • Large Skillet

Ingredients

Instructions

  • Heat a large skillet to medium heat and add a tbsp of fat.
  • Add in the diced veggies and saute 8-10 minutes, until tender.
  • Add in the cooked chicken and minced garlic, the chili, cumin, salt, pepper, cayenne and paprika and stir using a wooden spoon until everything is coated in the seasonings. Cook for an additional 2-3 minutes until all the flavors have melded together.
  • Remove from heat, transfer to a bowl and place in the fridge to cool for 30 minutes or until completely cool.
  • Add the cooled chicken and veggies to a larger bowl and add in the mayo, lime juice and fresh or dried cilantro. Stir to combine using a spoon.
  • Place the complete chicken salad in the fridge to chill for 1 to 2 hours. Serve immediately and enjoy.

Notes

Net Carbs: 3g
Serving Size: 1/4th recipe

Nutrition

Calories: 388kcal | Carbohydrates: 4g | Protein: 23g | Fat: 31g | Fiber: 1g