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Keto Salad

  • Mixed lettuce  50g
  • Cherry tomatoes  15g
  • Eggs  1 nos
  • Raw chicken  80g
  • Edible flower  1 nos
  • Olive oil  5ml
  • Black Olives  20g
  • Pumpkin seeds  5g
  • Feta Parmesan caesar dressing  20g
  • Microgreens  1g
  • Salt  0.5g
  • Pepper  0.5g

For prep:

  1.  Prepare lettuce by rinsing and drying them.
  2.  Cut cherry tomatoes into halves.
  3.  Boil an egg for 8 minutes. (soft boil)
  4.  Marinate chicken in olive oil, salt & pepper.
  5.  Toast pumpkin seeds.
  6.  Pan sear the chicken in olive oil with a golden crust.


For assembly:

  1.  Mix the lettuce in Feta parmesan caesar dressing & place on the plate.
  2.  Top the salad with cherry tomatoes and kalamata olives.
  3.  Plate the chicken on the side, drizzle feta parmesan dressing on top.
  4.  Cut egg into 4 quarters & place as per pic.
  5.  Garnish the salad with toasted pumpkin seeds, microgreens & edible flower.
About The Dish:

A Ketofriendly panseared antibiotic free chicken salad with mixed greens & cherry tomatoes. Tossed in feta parmesan dressing. Topped with olives and pumpkin seeds and served with a boiled egg.