Chicken Taco Salad - Keto Low Carb Recipe
Servings: 2
Keto taco salad is a fantastic weeknight meal. It's keto Mexican food that's ready in under 30 minutes and still tastes delicious while being healthy too!
Ingredients
- 2 tablespoons coconut oil, or tallow or lard
- 1 pound chicken thighs, boneless, skinless
- 1 cup salsa
- salt and pepper, to taste
- 3 cups iceberg lettuce, chopped
- 1 medium tomato
- 1 medium avocado, mashed
- chipotle in adobo, optional but adds so much flavor and spice
Optional Toppings
- 2 tablespoons coconut oil
- 1 medium red onion
- 1 medium poblano pepper, can sub green, red, orange or yellow if preferred
- ½ cup greek yogurt, or sour cream
- 1 cup cojita cheese , or shredded Mexican blend
- 2 medium radish
- 2 tablespoons cilantro, chopped
- 1 medium lime
- 1 sheet cutdacarb flat bread
Instructions
- Heat 2 tablespoons of cooking oil in pan or skillet that has a lid over medium heat.
- Add chicken thighs and salsa.
- Allow to cook uncovered for about 3 minutes or until chicken starts to brown.
- Stir to coat the chicken thighs, reduce heat slightly and cover.
- Chop all of your toppings.
- If you're doing the onions and peppers, sautee these over medium heat until soft.
- If you're making the taco bowl described in the article, preheat oven to 350 and bake until lightly golden and crisp.
- If you're making the chips in this article, cut as shown in the video into triangles and cook about 15 seconds per side or until golden and crisp in your favorite cooking oil.
- Assemble your salad as desired or assemble everything in your taco bowl.
Notes
Nutrition information does not include optional ingredients. All carbs are from whole food sources.
Nutrition
Calories: 842kcalCarbohydrates: 23gProtein: 42gFat: 67gFiber: 11g