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😍🍗Keto Cilantro Lime Chicken Salad Recipe.

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🥗INGREDIENTS

For the chicken:

1 Tablespoon (6 g) of cayenne pepper
4 chicken breasts (800 g), skinless and deboned
salt
2 Tablespoons (30 ml) of olive oil, for grilling
For the dressing:

6 Tablespoons (90 ml) of olive oil
generous handful cilantro leaves (0.5oz / 15g)
juice of 2 limes
1 teaspoon (5 ml) of white balsamic vinegar
salt
freshly ground black pepper

For the salad:

4 cups of lettuce of your choice
20 cherry tomatoes (340 g), halved
4 pickled jalapenos (56 g), sliced
1 red onion (110 g), peeled and finely sliced
1 large avocado (200 g), diced


🥗INSTRUCTIONS

Preheat the oven to 355°F (180°C).
Sprinkle the cayenne pepper onto both sides of the chicken breasts and season with salt. Heat the olive oil in a pan and brown the chicken on both sides until golden. Transfer to a roasting tray and bake for 10-12 minutes to cook the breasts through.
Meanwhile, make the dressing by placing the olive oil, cilantro, lime juice, and white balsamic vinegar into a mini food processor or blender and blitz well. Season with salt and freshly ground black pepper.
Finish the salad by combining the remaining ingredients. Slice the chicken breasts and serve on top with the dressing.


NOTE: Any leftover dressing can be stored in the fridge for up to 3 days.

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