Keto Chicken And Cheddar Salad Recipe

About this recipe

A satisfying keto-friendly dinner salad featuring tender chicken, crisp lettuce, crunchy sunflower seeds, and creamy cheddar cheese, perfect for solution seekers looking for a low-carb meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 1 pack (200 g) Daily Good Sunflower Seeds
• 1 pack (1 kg) Amul Diced Cheddar
• 100 g Celery
• 1 pc (250 g) The Gourmet Jar French Vinaigrette
• 1 Piece Iceberg Lettuce Hydroponically Grown

Instructions

1. 1. Boil 2 chicken breasts in a pot of water until fully cooked, about 15-20 minutes. Remove from the pot, let cool, and chop into bite-sized squares. Discard the skin if present.
2. 2. Chop 1 head of lettuce into bite-sized pieces and place it in a large mixing bowl.
3. 3. Add 1/4 cup sunflower seeds, 1 cup shredded cheddar cheese, and 1/4 cup unsweetened dried cranberries to the bowl with the lettuce.
4. 4. Chop 3 stalks of celery into bite-sized pieces, then add them to the bowl along with the chopped chicken.
5. 5. Drizzle 1/2 cup vinaigrette over the salad and toss everything together until well combined.
6. 6. Serve immediately as a hearty and delicious keto-friendly dinner.