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Miss R Daisy

Cook & blogger. Lover of happy produce. Lifestyle & recipes. Following a keto diet. Lover of Mini schnauzers with a Baci & Beso. 🐾🖤

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Small Stick of Carrot

Keto Poached Chicken and Salad

May 11, 2019 by Rachel Daisy Leave a Comment

Keto Poached Chicken and Salad
Serving for 1
Ingredients

115g Free Range Chicken Breast
Small Stick of Carrot
Small Stick of Celery
1/4 of an Onion
2 peppercorns
1/2 Cup Spinach Leaves
1/8 Grated Carrots
1/2 Sliced Cabbage
Primal Kitchen Ceaser Dressing (available at Low Carb Emporium)
Salt and Pepper

Lets Cook

Firstly boil a pot a hot water large enough to place the chicken breast, carrot, celery, onion and peppercorns in. Once boiling add all the ingredients and turn down to a simmer and cook for 10-15 minutes until chicken is cooked through and is 72 degrees, Turn out the vegetables and discard and allow the chicken to cool,

In a mixing bowl add the salad vegetables and mix together, then chop up cooled chicken and add to the salad mix and add the dressing and season, mix together again. Then serve and enjoy. X

Macros
Protein 19.6g
Carbs 3.2g
Fat 15.6g

Print Recipe
Keto Poached Chicken and Salad
Keto Poached Chicken and Salad with only 3.2g Carbs
Prep Time 10
Cook Time 30
Servings
Ingredients
  • 115 g free range chicken breast
  • Small Stick of Carrot
  • Small Stick of Celery
  • 1/4 of an Onion
  • 2 peppercorns
  • 1/2 Cup Spinach Leaves
  • 1/8 Grated Carrots
  • 1/2 Sliced Cabbage
  • Primal Kitchen Ceaser Dressing available at Low Carb Emporium
  • Salt and pepper 
Prep Time 10
Cook Time 30
Servings
Ingredients
  • 115 g free range chicken breast
  • Small Stick of Carrot
  • Small Stick of Celery
  • 1/4 of an Onion
  • 2 peppercorns
  • 1/2 Cup Spinach Leaves
  • 1/8 Grated Carrots
  • 1/2 Sliced Cabbage
  • Primal Kitchen Ceaser Dressing available at Low Carb Emporium
  • Salt and pepper 
Instructions
  1. Lets Cook
  2. Firstly boil a pot a hot water large enough to place the chicken breast, carrot, celery, onion and peppercorns in. Once boiling add all the ingredients and turn down to a simmer and cook for 10-15 minutes until chicken is cooked through and is 72 degrees, Turn out the vegetables and discard and allow the chicken to cool,
  3. In a mixing bowl add the salad vegetables and mix together, then chop up cooled chicken and add to the salad mix and add the dressing and season, mix together again. Then serve and enjoy. X
Recipe Notes

Macros Protein 19.6g Carbs 3.2g Fat 15.6g

Filed Under: Chicken, Comfort Foods, Everyday Meals, Food, Ketodiet, Ketorecipe, Lunch, Macros, Recipes, Salad Tagged With: Blogging, Blogging. Melbourne, Cabbage, Chicken, Daisy Recipe, Ethical Food, Food, Food Blogging, Gluten Free, Keto, Keto blogging, Ketodiet, Ketorecipe, lunch, Macros, Melbourne, Melbourne Blogging, Recipe, salad

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