You'll also find this recipe on page 86 of the Keto & Spice Cookbook.
Keto Fitness Club
This is a fantastic dish full of colour - Sandie used rhubarb instead of the usual currants to reduce the carbs :)
Makes 2 portions - each portion contains:
458 Calories / 2.1g Carbs / 32.6g Protein / 35.1g Fat
250g Chicken Breast
1 tsp Ground Turmeric
1/2 tsp Salt
10g Coriander, finely chopped
1/3 Red Pepper, finely chopped
2 Spring Onions, finely chopped
75g Mayonnaise (homemade or store-bought)
25g Greek or Greek Style Yogurt
1.5 tsp Curry Blend
10g Flaked Almonds
100g Romaine Lettuce
Cook the chicken breast in boiling water for around 15 minutes with the turmeric & salt. Once the chicken is cooked, set it aside on a plate to cool down.
Whilst the chicken is cooking, cut the rhubarb into small chunks. Cook in a pan with the sweetener and a little water for no longer than 2 minutes to retain some crunch. Set aside on a plate and let the rhubarb cool.
In a bowl add the remaining ingredients, except the almonds & lettuce, and mix.
Chop the chicken into large cubes and add to the mix. Combine and taste for salt.
Add most of the rhubarb & flaked almonds to the bowl, holding some back for garnish. Fold in gently to prevent the almonds and rhubarb from breaking up.
Serve on a bed of lettuce leaves and garnish with the remaining almonds & rhubarb.
Nutrition per serving
Calories 458, Carbs (net) 2.1 grams, Protein 32.6 grams, Fat 35.1 grams