Low Carb Chicken Salad
Serves 45 mins prep18 mins cook
Low carb doesn't mean low flavor, and this Low-Carb Chicken Salad with homemade ranch dressing proves just that. The secret to maximizing the flavor in this healthy dish is the well-cooked and seasoned chicken paired with fresh, crisp salad veggies.
0 servings
What you need
cup mayo
cup buttermilk
tsp dill
tsp parsley
tsp salt
tsp pepper
tsp garlic powder
tsp onion powder
tsp worcestershire
tsp lemon juice
tsp chili powder
tsp paprika
tbsp sunflower seed
cup broccoli
cup brussel sprouts
Instructions
Chipotle Buttermilk Ranch 0 Mix mayo with dill, parsley, garlic powder, onion powder, salt and pepper 2 Add in liquid ingredients of buttermilk, Worcestershire, lemon juice, and apple cider vinegar. Then, add in pureed adobo chili peppers. 3 Best if placed in fridge for 1-2 hours in an airtight container before serving. Label and date for 10 days expiration. Chicken Thigh in Air Fryer 5 Pat chicken dry and season with garlic powder, onion powder, chili powder, paprika, salt and pepper. 6 For best results, let them marinate for 4-6 hours in the fridge. 7 Place boneless chicken thighs in air fryer at 370℉ for 18 minutes. Flip them halfway during cooking process (at 9 minutes). Salad 9 Slice chicken thighs once out of the air fryer and they have cooled for a few minutes. 11 Chop romaine lettuce, and slice Brussel sprouts in half and then slice them thin. Chop broccoli into small crowns, cut tomatoes in half, and slice the yellow pepper. 10 Place chicken over all veggies and top with sunflower seeds and chipotle buttermilk ranch. Enjoy!View original recipe
