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Keto Taco Salad with Chicken and Cheese Crisps
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Description
Keto Taco Salad with Chicken and Cheese Crisps is the “Taco Tuesday” that everyone can enjoy without the guilt of carbs! This easy, keto friendly, flavorful, layered chicken recipe will be the hit of any taco night!
Ingredients
- FOR THE CHICKEN:
- 1-½ teaspoon Salt
- 1 teaspoon Cumin
- ½ teaspoons Garlic Powder
- ½ teaspoons Chili Powder
- ½ teaspoons Smoked Paprika
- 1-½ pound Boneless, Skinless Chicken Thighs
- 2 Tablespoons Avocado Oil
- FOR THE SALAD:
- 8 cups Shredded Lettuce
- 1 cup Diced Tomatoes, Or As Desired
- ½ cups Sliced Black Olives, Or As Desired
- ½ cups Shredded Cheddar Cheese, Or As Desired
- Fresh Cilantro
- Salsa, As Desired
- Cheddar Cheese Crisps, Crumbled
Preparation
Combine salt, cumin, chili powder, garlic powder, and smoked paprika in a small bowl. Sprinkle the seasoning evenly on both sides of each of the boneless chicken thighs.
Heat avocado oil in a 10-inch skillet over medium heat. Cook chicken thighs for 4 minutes on each side or until internal temperature reads 165ºF. Remove from heat to a cutting board and slice into strips.
To assemble the taco salads, place lettuce, tomatoes, black olives, cheddar cheese and cilantro in a salad bowl. Top with the slices of chicken, fresh salsa and cheddar crisps. Enjoy!
Notes:
• The nutrition info is only for the chicken as the other ingredients and amounts are going to vary based on your preferences.
• Cheddar cheese crisps can be found in most grocery stores in the produce department or with the salad toppings.
• Try topping this keto taco salad with the keto cheese sauce from my blog or TK Recipe Box. Yum!
Nutrition per serving: Calories: 262kcal, Carbohydrates: 1g, Protein: 33g, Fat: 14g, Saturated Fat: 2g, Sugar: 0g
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