Keto Mexican Chicken Salad Bowl Recipe

Name: Keto Mexican Chicken Salad Bowl
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pc (200 g) Amul Sour Cream; 300 g Nutrich Chicken Breast Boneless; 450 g Del Monte Black Sliced Olives; 125 g Red Bell Pepper; 1 pc Avocado Indian Premium Semi Ripe; 100 g Zoff Red Chilli Powder

Mexican cuisine · 680 calories

About this recipe

A flavorful keto-friendly Mexican-inspired chicken salad, perfect for dinner. Packed with protein and vibrant toppings, this dish is both satisfying and low-carb.

Ingredients

1 pc (200 g) Amul Sour Cream
300 g Nutrich Chicken Breast Boneless
450 g Del Monte Black Sliced Olives
125 g Red Bell Pepper
1 pc Avocado Indian Premium Semi Ripe
100 g Zoff Red Chilli Powder

Instructions

1. Prepare the salad as directed on the package, omitting the oil from the dressing and mixing in 1/4 cup sour cream and 1/8 teaspoon ground red pepper.
2. Cook the chicken breast in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Let it cool slightly, then dice into bite-sized pieces.
3. Stir the diced chicken into the salad mixture until evenly combined.
4. Arrange the salad in individual bowls and top with diced tomato, shredded cheese, and a dollop of guacamole.
5. Garnish with sliced ripe olives and serve immediately. Enjoy your keto-friendly dinner!