Whole 30 Keto Chicken, Fennel & Celery Salad

Happy New Year!

We’re starting with a Whole 30 compliant recipe so you can kick start your diet with a nutritious clean eating keto meal. This recipe is dairy-free, nut-free, nightshade-free (if you use yellow instead of Dijon mustard).

The easiest low-carb meals are often the best! This simple Chicken, Fennel and Celery Salad is one of my go to recipes when I’m short of time but want great flavour.

Serve for lunch or a quick keto dinner. With 4.7 g net carbs per serve and plenty of good keto fats, this Whole 30 chicken salad is a filling meal prep recipe you can also make ahead and enjoy later.

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Serving size 1 bowl

Nutritional values (per serving, 1 bowl)

Net carbs4.7 grams

Protein35.7 grams

Fat36.7 grams

Calories509 kcal

Calories from carbs 4%, protein 29%, fat 67%

Total carbs8.4 gramsFiber3.7 gramsSugars4.1 gramsSaturated fat9 gramsSodium837 mg(36% RDA)Magnesium66 mg(17% RDA)Potassium1,037 mg(52% EMR)

Ingredients (makes 2 servings)

2 chicken breasts (300 g/ 10.6 oz)
sea salt and pepper to taste
1 tbsp ghee or avocado oil (15 ml)
1 small fennel bulb (150 g/ 5.3 oz)
2 celery stalks (150 g/ 5.3 oz)
4 tbsp paleo mayonnaise (60 g/ 2.1 oz) – you can make your own mayo
1 tsp lemon juice
¹/₂ tsp Dijon mustard
1 tbsp chopped fresh dill, parsley or reserved fennel fronds
Optional: lemon wedges to serve

Instructions

Season the chicken breasts with salt and pepper. If your chicken breasts are quite thick, bash with the end of a rolling pin to flatten a little.
Heat 1 tbsp of ghee or avocado oil in a non stick frying pan, skillet or use a griddle pan.
When hot add the chicken and cook on a medium heat for 5 – 6 minutes. Flip and fry for a further 5 – 6 further minutes or until cooked through. Remove from pan and allow to rest for 5 minutes whilst you make the salad.
Very finely slice the fennel and celery (I use a mandoline to make this easier) lengthwise for the fennel, and at an angle for the celery (just for prettiness!). You can reserve any fennel fronds for garnish.
Mix the mayonnaise with the dijon and lemon juice.
Add the fennel and celery to a bowl and mix with the mayonnaise and dill (or reserved fennel fronds) to combine. Season to taste.
Slice the chicken breasts and place on top of the fennel and celery. Option to serve with lemon wedges. Store in the fridge for up to 3 days.

Ingredient nutritional breakdown (per serving, 1 bowl)

Net carbs	Protein	Fat	Calories
Chicken, breast (without skin, raw)
0 g	33.8 g	3.9 g	180 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0.1 g	0 g	0 g	1 kcal
Ghee, clarified butter
0 g	0 g	7.5 g	68 kcal
Fennel bulb, fresh
3.2 g	0.9 g	0.2 g	23 kcal
Celery stalk, fresh
1 g	0.5 g	0.1 g	12 kcal
Mayonnaise
0.2 g	0.3 g	24.9 g	223 kcal
Lemon juice, fresh
0.1 g	0 g	0 g	0 kcal
Dijon mustard
0 g	0 g	0 g	1 kcal
Dill, fresh
0.1 g	0.1 g	0 g	1 kcal
Total per serving, 1 bowl
4.7 g	35.7 g	36.7 g	509 kcal

Whole 30 Keto Chicken, Fennel & Celery Salad Follow us 136.0k

Whole 30 Keto Chicken, Fennel & Celery Salad

Nutritional values (per serving, 1 bowl)

Ingredients (makes 2 servings)

Instructions

Ingredient nutritional breakdown (per serving, 1 bowl)

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