#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
30 min
cook time
50 min
ready time
1 h 20 min
Healthy Keto Cauliflower Chicken Salad with Avocado and Pistachios
If you're looking for healthy Keto recipes, look no further than this delicious cauliflower and chicken salad. Crispy chicken and cauliflower bites are served with a creamy wholegrain mustard dressing and fresh vegetables, making a delicious and filling lunch or dinner option. We've added some pistachios to complete the overall flavor, but you can replace them with cashews or pecans. This salad can be served warm or cold, and it makes a great leftover meal. You can also make some extra dressing and store it in the refrigerator until ready to use.
What are the best healthy Keto recipes?
The best healthy Keto recipes will give you plenty of good quality fats and proteins but keep you within your daily carb limits. This lovely salad is a beautiful example of a delicious yet healthy Keto recipe. It combines tender chicken thighs as your source of protein, olive oil and avocado as a healthy fat source, and a good amount of leafy greens.
How to make the healthiest Keto recipes?
For the healthiest version of your Keto meals, use whole foods, healthy fats (such as olive oil), and good sources of protein. You should also consider choosing healthier cooking options such as grilling, roasting and baking instead of frying.
Can I use some other type of meat?
Absolutely! Another great option would be chicken breasts, turkey thighs or breasts, or even salmon fillets.
Can I freeze the leftovers?
Yes, you can freeze the cauliflower and the meat. But make sure to serve it with fresh spinach and arugula. You can also freeze the dressing.
Net Carbs
4.8 g
Fiber
4.9 g
Total Carbs
9.8 g
Protein
36 g
Fats
39.6 g
533 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
2 tbsp
Cauliflower
12 oz
Heavy cream
0.5 cup
Parsley
2 tbsp, chopped
Chicken broth
1.25 cup
Chives, dried or dehydrated
0.5 tsp
Whole Grain Mustard
1 tsp
Extra virgin olive oil
2 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Chicken thigh
15 oz
Arugula
1 oz
Spinach
1 oz
Pistachio nuts, roasted, unsalted
1 oz
Avocado
0.5 cup
Recipe Steps
steps 6
1 h 20 min
Step 1
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Cut the cauliflower into bite sized florets and arrange them over the baking tray. Drizzle with two tablespoons of olive oil.Step 2
Bake for 25 minutes, turning each piece halfway through. When done, remove from the oven and cool for a while. Optionally, season with some salt and pepper to taste.Step 3
Meanwhile, add the heavy cream, parsley, chicken broth, dried chives, and mustard to a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer for another 5-6 minutes or until the sauce is reduced by half.Step 4
When done, remove from the heat and cool to room temperature. Taste and optionally add a few drops of lemon juice. Set aside.Step 5
Season the meat generously with salt and pepper on both sides. Add to a baking pan lined with parchment paper. Drizzle the remaining olive oil over the meat and bake for 25 minutes at 350°F (175°C).Step 6
When done, remove from the oven and cut the meat into bite-sized pieces. Cool for a while. Peel and roughly chop the avocado. Arrange the spinach, arugula, and avocado over the serving plate. Add the meat and cauliflower and top with the prepared dressing. Sprinkle everything with pistachios and garnish with some sliced lemon. Serve immediately.
