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Happy New Year!
We're starting with a Whole 30 compliant recipe so you can kick start your diet with a nutritious clean eating keto meal. This recipe is dairy-free, nut-free, nightshade-free (if you use yellow instead of Dijon mustard).
The easiest low-carb meals are often the best! This simple Chicken, Fennel and Celery Salad is one of my go to recipes when I’m short of time but want great flavour.
Serve for lunch or a quick keto dinner. With 4.7 g net carbs per serve and plenty of good keto fats, this Whole 30 chicken salad is a filling meal prep recipe you can also make ahead and enjoy later.
Hands-on Overall
Serving size 1 bowl
Nutritional values (per serving, 1 bowl)
Net carbs4.7 grams
Protein35.7 grams
Fat36.7 grams
Calories509 kcal
Calories from carbs 4%, protein 29%, fat 67%
Total carbs8.4 gramsFiber3.7 gramsSugars4.1 gramsSaturated fat9 gramsSodium837 mg(36% RDA)Magnesium66 mg(17% RDA)Potassium1,037 mg(52% EMR)
Ingredients (makes 2 servings)
- 2 chicken breasts (300 g/ 10.6 oz)
- sea salt and pepper to taste
- 1 tbsp ghee or avocado oil (15 ml)
- 1 small fennel bulb (150 g/ 5.3 oz)
- 2 celery stalks (150 g/ 5.3 oz)
- 4 tbsp paleo mayonnaise (60 g/ 2.1 oz) - you can make your own mayo
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1 tbsp chopped fresh dill, parsley or reserved fennel fronds
- Optional: lemon wedges to serve
Instructions
- Season the chicken breasts with salt and pepper. If your chicken breasts are quite thick, bash with the end of a rolling pin to flatten a little.
- Heat 1 tbsp of ghee or avocado oil in a non stick frying pan, skillet or use a griddle pan.
- When hot add the chicken and cook on a medium heat for 5 - 6 minutes. Flip and fry for a further 5 - 6 further minutes or until cooked through. Remove from pan and allow to rest for 5 minutes whilst you make the salad.
- Very finely slice the fennel and celery (I use a mandoline to make this easier) lengthwise for the fennel, and at an angle for the celery (just for prettiness!). You can reserve any fennel fronds for garnish.
- Mix the mayonnaise with the dijon and lemon juice.
- Add the fennel and celery to a bowl and mix with the mayonnaise and dill (or reserved fennel fronds) to combine. Season to taste.
- Slice the chicken breasts and place on top of the fennel and celery. Option to serve with lemon wedges. Store in the fridge for up to 3 days.
Ingredient nutritional breakdown (per serving, 1 bowl)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken, breast (without skin, raw) |
| 0 g | 33.8 g | 3.9 g | 180 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Fennel bulb, fresh |
| 3.2 g | 0.9 g | 0.2 g | 23 kcal |
| Celery stalk, fresh |
| 1 g | 0.5 g | 0.1 g | 12 kcal |
| Mayonnaise |
| 0.2 g | 0.3 g | 24.9 g | 223 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Dijon mustard |
| 0 g | 0 g | 0 g | 1 kcal |
| Dill, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Total per serving, 1 bowl |
| 4.7 g | 35.7 g | 36.7 g | 509 kcal |
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