Ingredients
1 lb boneless chicken thighs (or breasts)
2 cups broccoli florets
1/4 cup mayonnaise (full-fat)
1 tbsp lemon juice
1 tsp Dijon mustard
Salt to taste
Pepper to taste
2 tbsp chopped green onions
1/4 cup chopped celery
1/4 cup chopped almonds
Instructions
Preheat oven to 375°F (190°C) or grill chicken if preferred
Season chicken with salt and pepper, cook until no longer pink (6-8 minutes per side grilling/pans fry)
Allow chicken to cool, then dice into bite-sized pieces
In a large bowl, combine broccoli, celery, green onions, and almonds
In a separate bowl, whisk mayonnaise, lemon juice, Dijon mustard, salt, and pepper to create dressing
Fold dressing into vegetable mixture
Add cooked chicken and toss until evenly coated
Serve immediately or refrigerate for 30 minutes to let flavors meld
Notes
Use almond flour to coat chicken for added crunch if desired
Chicken thighs yield juicier results, but breasts offer a leaner option
Add avocado for extra keto-friendly fats
Chill leftovers in an airtight container for up to 48 hours
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Grilling/Pan Frying
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg