When it comes to finding a quick and easy low-carb lunch option, there are plenty of delicious recipes that offer both convenience and nutrition. One standout favorite that never disappoints is the keto-style Cobb Salad. This refreshing and satisfying salad is a fantastic choice for those seeking a low-carb lunch that is both quick to prepare and bursting with flavor.
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Ingredients
Leftover cooked chicken, shredded or sliced
Nitrate-free bacon, cooked until crispy and crumbled
Hard-boiled eggs, sliced or chopped
Avocado, diced or sliced
Cherry tomatoes, halved
Red onion, thinly sliced
Lettuce (romaine or butter lettuce), torn into bite-sized pieces
With these ingredients, you can create a delicious and satisfying keto-style Cobb Salad using leftover chicken. The combination of flavors and textures will make it a satisfying and low-carb lunch option. Let’s dig in!
For the dressing:
<br>Directions
- Prepare the Dressing:
In a small bowl, whisk together 1/4 cup olive oil, 1 tbsp apple cider vinegar, ½ tsp dijon mustard, and salt and pepper to taste. Set aside. - Assemble the Salad:
In a large salad bowl or individual serving plates, arrange the torn lettuce as the base.
Layer the leftover cooked chicken, crumbled bacon, sliced hard-boiled eggs, diced avocado, halved cherry tomatoes, and thinly sliced red onion on top of the lettuce.hick pieces. . - Drizzle with Dressing:
Give the dressing a quick whisk to combine, then drizzle it over the salad. - Toss and Serve:
Gently toss the salad to evenly distribute the ingredients and coat them with the dressing.
Serve immediately and enjoy your keto-friendly Cobb Salad!
Feel free to adjust the quantities of the ingredients and dressing to suit your taste preferences. This quick and easy recipe allows you to make a satisfying low-carb lunch using leftover chicken and a variety of fresh ingredients. Enjoy!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
