KETO CHICKEN SALAD WITH CREAMY CHIMICHURRI DRESSING RECIPE

 

This delicious keto meal is very simple to make. It originated from South America. It is made up of finely chopped parsley, olive oil, red wine vinegar, minced garlic, and oregano. If you've never tried it, you're missing out.

INGREDIENTS

For the chimichurri dressing

4 tablespoon of mayonnaise

1/4 tablespoon of red wine vinegar

1/4 cup(1/4 oz.) of fresh parsley or cilantro

1/2 tablespoon of chopped red chili peppers

1 tablespoon of dried oregano

1 clove of garlic.

For the chicken thighs

1 pound boneless skinless chicken thighs

1 tablespoon of coconut or olive oil

salt and freshly ground black pepper

For serving

2 cups of leafy greens (4 oz.)

1/4(1 oz.) sliced red onion

1 avocado (7 oz.) sliced

1 lemon, peeled and cut into wedges (optional)

1/2sliced red chili pepper (optional)

HOW TO MAKE KETO CHICKEN SALAD WITH CHIMICHURRI DRESSING

1. In a food processor or blender, combine all of the ingredients for the chimichurri dressing. Blend until smooth. If you like a runnier consistency, add extra water. Place aside.

2. Warm the olive oil in a big skillet. Season both sides of the chicken thighs with salt and pepper. Fry them on all sides in a heated pan until completely done. Depending on the thickness of the meat, it will take roughly 10-15 minutes.

3. Prepare the veggies and place them on individual plates or a large serving platter while the chicken is frying. Place the chicken on top and serve with the dressing, a couple of lemon wedges, and chili if you want to make the dish a little hotter.