Whole 30 Keto Chicken, Fennel & Celery Salad

by KetoDietApp.com

Step 1Season 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.

Step 2Heat 1 tbsp of ghee or avocado oil in a non stick frying pan, skillet or use a griddle pan.

Step 3When 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.

Step 4Very 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.

Step 5Mix the mayonnaise with the dijon and lemon juice.

Step 6Add the fennel and celery to a bowl and mix with the mayonnaise and dill (or reserved fennel fronds) to combine. Season to taste.

Step 7Slice 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.