Keto Parmesan Chicken Salad Recipe

About this recipe

A delicious and crunchy chicken salad tailored for keto enthusiasts, featuring baked Parmesan-coated chicken and a fresh, vibrant salad with a zesty basil dressing.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 50G Primi Piatti Basil Flakes
• 100 g Kale Leaf
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 1 ltr Eggsential Liquid Egg Whites
• 250 g Zucchini Yellow
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Supreme Harvest Iodized Salt
• 100 g Everest White Pepper

Instructions

1. 1. Preheat the oven to 200C and line a baking tray with parchment paper.
2. 2. In a shallow bowl, whisk 3 egg whites until frothy. Dip each chicken breast into the egg whites, ensuring it is fully coated.
3. 3. Place the coated chicken breasts on the prepared baking tray and bake for 20-25 minutes, or until golden and cooked through.
4. 4. While the chicken is baking, prepare the salad by combining 200 g of kale, 1 sliced zucchini, and 2 chopped green onions in a large bowl.
5. 5. In a small bowl, whisk together 2 tablespoons of lemon juice, 1/4 cup of basil flakes, 1/4 teaspoon of salt, and a pinch of white pepper to make the dressing.
6. 6. Divide the salad among plates, top with the baked chicken, and drizzle the basil dressing over the top. Serve immediately.