Enjoy this hearty low carb chicken salad with avocado herb dressing that is easy to prepare with a little bit of fun. Add some plump raspberries, peppery radishes and buttery macadamia nuts for a delicious recipe!
Coat chicken thighs with 1 tbsp olive oil, ¼ tsp garlic powder and salt and pepper to taste. Place chicken in a baking dish and put in the oven for 30 minutes. Once cooled, slice them.
Cut 2 radishes into 6-8 wedges each and 2 thinly slice the other 2 radishes.
Chop parsley leaves to yield 2 tbsp.
Salad Dressing
Discard the avocado skin and stone.
Chop parsley leaves to yield ½ cup.
In a food processor, add avocado, parsley, olive oil, apple cider vinegar, water and salt.
Blitz until well combined.
Assembly
Place dollops of avocado salad dressing on the perimeter of the platter. Using the back of a teaspoon, join the dollops to create a ring.
Place dollops of Greek yogurt on top of the avocado salad dressing. Using the teaspoon, create swirls so that the white blends into the green.
Place a big dollop of creamy avocado dressing and Greek yogurt in the centre of the platter and do the same with the swirls.
Place baby spinach leaves on top. But don’t cover the dressing on the perimeter.
In this order, evenly scatter the radishes, raspberries, sliced chicken thighs and macadamia nuts.
Sprinkle with chopped parsley leaves as garnish.
Season with salt and pepper to taste.
Serve.
Notes
You can use chicken breast for this recipe; however, it may be too lean for a keto diet. For those who just like the recipe, any cut will work well. If you have leftover rotisserie chicken, shred it up and use it.
If you don’t wish to bake the chicken, you can certainly steam it. I wouldn’t worry about the garlic powder in that case.
Any fresh, raw green leaves will work well with this recipe.
Any berries or even a mix of berries will work.
Pistachios, almonds or cashews can be used to substitute the macadamia nuts.