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Looking for a nutritious meal to break your fast on a ketogenic diet? Try this warming spiced chicken salad. It's ideal for those who do intermittent fasting and need a higher-calorie meal.

There's nothing quite like a salad that crisps, crunches and delivers on flavour when the weather is warm. This low-carb Middle Eastern Chicken salad does that and then some! The perfect balance of low carb veggies, dressed to impressed in a lemon oil dressing.

The Middle Eastern marinade on the chicken adds a beautifully warming depth of flavour too. I like to pack this salad up in a lunchbox and take to work. It’s great after a long busy day too. Fuss free and a keto family favourite. Why not try making the chicken into kebabs for a BBQ too?

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0 days, 0 hours, 30 minutes Hands-on 20 minutes Overall 50 minutes Allergy information for Low-Carb Middle Eastern Chicken Salad ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 10.5 grams Protein 37.9 grams Fat 55.4 grams Calories 712 kcal Calories from carbs 6%, protein 22%, fat 72% Total carbs 18.6 grams Fiber 8.1 grams Sugars 6.6 grams Saturated fat 8.6 grams Sodium 751 mg ( 33 % RDA ) Magnesium 88 mg ( 22 % RDA ) Potassium 1,269 mg ( 63 % EMR )

Ingredients (makes 1 serving) Marinade: 1 / 2 tsp paprika

tsp paprika 1 / 4 tsp cumin

tsp cumin 1 / 2 tsp ground coriander

tsp ground coriander 1 tsp extra virgin olive oil

1 clove garlic, minced

1 / 8 tsp sea salt or pink Himalayan salt

tsp sea salt or pink Himalayan salt 1 / 4 tsp cracked black pepper

tsp cracked black pepper 1 tsp fresh lemon zest

1 tbsp fresh lemon juice

1 heaped tbsp plain full-fat yoghurt or coconut yogurt for paleo (30 g/ 1.1 oz) Salad: 1 chicken breast (140 g/ 4.9 oz)

1 / 2 cup baby kale or any leafy greens of your choice (25 g/ 0.9 oz)

cup baby kale or any leafy greens of your choice (25 g/ 0.9 oz) 4-5 cherry tomatoes (40 g/ 1.4 oz)

2 tbsp chopped black olives (25 g/ 0.9 oz)

1 small red pepper (60 g/ 2.1 oz)

1 tbsp extra virgin olive oil (15 ml)

1 / 3 medium avocado (50 g/ 1.8 oz)

medium avocado (50 g/ 1.8 oz) 1 / 2 small cucumber (50 g/ 1.8 oz)

small cucumber (50 g/ 1.8 oz) Optional: freshly chopped parsley Dressing: 1 1 / 2 tbsp extra virgin olive oil

tbsp extra virgin olive oil 1 tbsp fresh lemon juice

salt and pepper to taste

1 tsp coconut aminos

1/ 8 tsp apple cider vinegar

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Jo Harding Creator of ModernFoodStories.com Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free. More posts by Jo Harding