Keto Mexican Chicken Salad Bowl Recipe

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

• 400G Mlekovita Sour Cream 18%
• - Chicken Breast Fillets
• - Cathedral City Mature Cheddar Cheese
• 200G Blanco Nino - Mild Guacamole
• 125G Florette Mixed Salad
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Biona Capers In Olive Oil
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431

Instructions

1. 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. 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. 3. Stir the diced chicken into the salad mixture until evenly combined.
4. 4. Arrange the salad in individual bowls and top with diced tomato, shredded cheese, and a dollop of guacamole.
5. 5. Garnish with sliced ripe olives and serve immediately. Enjoy your keto-friendly dinner!