Mushroom and Chicken Keto Salad

Ingredients

For the salad

• 200g baby chestnut mushrooms, halved
• 6 chicken thighs, trimmed of fat
• 2 tbsp olive oil
• 150g mixed leaf salad
• 1 stick celery, finely sliced
• 1 small red onion, finely sliced
• 10 radishes, finely sliced
• 1 avocado, peeled and sliced
• 50g blanched almonds, chopped

For the dressing

• 100g mayonnaise (sugar free)
• 2 cloves garlic, crushed
• 20g fresh chives, finely chopped
• 1 tbsp lemon juice
• Freshly ground black pepper

Method

1. Finely slice the chicken into small strips.
2. Heat the oil in a frying pan and add the chicken and mushrooms. Fry for 3-4 minutes until the mushrooms are golden and the chicken is cooked through. Set aside to cool.
3. Place the salad leaves onto a large serving plate. Sprinkle over the celery, onion and radishes. Add the avocado.
4. Mix together the dressing Ingredients together with 2-3 tbsp water, until you have a pouring consistency.
5. Add the mushrooms and chicken to the salad and finish with a sprinkle of almonds.