Keto Southwest Salad Meal Prep

Print

With ImageWithout Image

Keto Southwest Salad Meal Prep

Yield: 4

Author: Auntie Sue

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This Southwest Chicken Salad is low-carb and high in protein and makes a perfect Keto meal-prep for busy weeks. Simply prep the ingredients in advance and store them in individual containers in the fridge, then assemble the ingredients when you’re ready for a healthy lunch or dinner. You can also prep these as individual meal bowls, but I prefer to keep the ingredients separate so they don’t get soggy.

Cook modePrevent screen from turning off

Ingredients

Protein and Base

• 4 cups of cooked shredded chicken (I buy boneless, skinless chicken breasts when they are on sale or grab a rotisserie chicken.)
• 4 cups of chopped romaine or Boston lettuce

Veggies and add-ins

• 1/2 cup black beans
• 1/2 cup corn kernels
• 1 cup roasted sweet potatoes
• ½ cup shredded carrots
• ¼ cup pickled jalapenos (optional)

Dressing

• ½ cup mayonnaise
• ½ cup salsa
• ½ teaspoon ground chipotle pepper (or canned chipotle peppers in adobo sauce)

Instructions

1. Season chicken with salt and pepper and bake at 425 F for 20-25 minutes or until a digital thermometer reads 165 F.
2. Peel and chop sweet potatoes into bite-sized cubes. Roast at 425 F for 20 minutes, turning once.
3. Blend dressing ingredients until smooth
4. When it’s time to eat, mix everything together in a bowl. So tasty!
5. Storage: Refrigerate prepared salad fixings for up to 4-5 days. Add dressing just before serving to maintain freshness.

Nutrition Facts

Calories

520

Fat

31 g

Sat. Fat

6 g

Carbs

20 g

Fiber

5 g

Net carbs

15 g

Sugar

5 g

Protein

40 g

Sodium

716 mg

Cholesterol

117 mg

Did you make this recipe?

Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen