Many readers are looking for packed lunch options. I apologise I don’t have too many of those: I work from home most days, so I am normally nibbling at the dishes I shoot for clients (or indeed for this blog). But, I have heard you! Here, I have breathed a little life into the standard ‘chicken salad’, making it exciting and packed with interesting flavours. I suggest using up leftover grilled chicken for this recipe (or even store-bought cooked chicken pieces will work great) and have offered a few handy tips on how to take to work and quickly assemble in seconds when lunchtime comes around. Enjoy!
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Carbs 3.5g | Fat 37g | Protein 52g
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*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Chicken Mozzarella Salad with Fennel & Lemon (Keto)
- 1 tsp fennel seeds
- 50 g (1.8 oz) baby mozzarella balls, (also called mozzarella pearls)
- 50 g (1.8 oz) cherry tomatoes, halved
- 1 small garlic clove, peeled and minced
- 2 large fresh basil leaves, thinly sliced
- 1/2 lemon, finely grated zest only
- 2 TB olive oil
- salt and freshly ground pepper
- 1 piece grilled chicken (with skin), shredded or sliced
- generous handful mixed salad leaves
- Toast the fennel seeds in a hot, dry pan until fragrant.
- Place the mozzarella pearls, halved cherry tomatoes, crushed garlic (use a garlic press), sliced basil leaves, finely grated lemon zest (use a microplane), toasted fennel seeds and olive oil into a bowl. Season with salt and freshly ground pepper and mix well.
- **At this point, you could store this mixture in a Tupperware and take to work with you so you can quickly assemble the salad at your workplace (with your cooked chicken and leaves in a separate container). I don't advise combining it all beforehand as the dressing will make your salad leaves soggy by lunchtime **
- When lunchtime comes around, simply combine the marinated mixture with the cooked chicken pieces and salad leaves. Use up all the drizzle to coat the salad leaves. Yum!
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
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Calories 554Kcal / 2318kJ
See all the Salads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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