Mushroom & Chicken Keto Salad | SLMan
Total Time: 25 Minutes


Serves 4


For the salad:
  • 200g of baby chestnut mushrooms, halved
  • 6 chicken thighs, trimmed of fat
  • 2 tbsp of olive oil
  • 150g of mixed leaf salad
  • 1 stick celery, finely sliced
  • 1 small red onion, finely sliced
  • 10 radishes, finely sliced
  • 1 avocado, peeled and sliced
  • 50g of blanched almonds, chopped
For the dressing:
  • 100g of mayonnaise (sugar free)
  • 2 cloves garlic, crushed
  • 20g of fresh chives, finely chopped
  • 1 tbsp of lemon juice
  • Freshly ground black pepper


  1. Finely slice the chicken into small strips.
  2. Heat the oil in a frying pan and add the chicken and mushrooms. Fry for three to four minutes until the mushrooms are golden and the chicken is cooked through. Set aside to cool.
  3. Place the salad leaves onto a large serving plate. Sprinkle over the celery, onion and radishes. Add the avocado.
  4. Mix together the dressing ingredients together with two to three tbsp water, until you have a pouring consistency.
  5. Add the mushrooms and chicken to the salad and finish with a sprinkle of almonds.

Recipe courtesy of

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