Keto Tandoori Salad

Keto Tandoori Salad is a vibrant and flavorful dish that combines the aromatic spices of tandoori chicken with fresh, crisp vegetables. This low-carb salad is perfect for a light meal or as a side dish, delivering a delightful taste of Indian cuisine while keeping your macros in check.

Ingredients

• Chicken breast - 200 grams
• Greek yogurt - 100 grams
• Tandoori masala - 2 tablespoons
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Cucumber - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Mixed salad greens - 100 grams

Steps

1. In a bowl, mix the Greek yogurt, tandoori masala, lemon juice, salt, and black pepper to create a marinade.
2. Cut the chicken breast into bite-sized pieces and add to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes.
3. Heat the olive oil in a skillet over medium heat, add the marinated chicken, and cook for about 10-12 minutes, or until fully cooked and slightly charred.
4. While the chicken is cooking, prepare the salad by combining the cucumber, cherry tomatoes, red onion, and mixed salad greens in a large bowl.
5. Once the chicken is cooked, allow it to cool slightly, then add it to the salad bowl.
6. Garnish the salad with fresh cilantro and toss everything gently to combine.
7. Serve immediately, enjoying the warm chicken atop a fresh, crunchy salad.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in antioxidants from the vegetables, promoting overall health.

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