Big Mac Salad with Ground Chicken
Ground chicken gives plenty of protein and makes the salad filling without a bun or extra carbohydrate load. Iceberg lettuce, pickles, and tomatoes add freshness, volume, and a little potassium, while the sauce keeps the familiar burger flavor. The result is a simple keto salad that works well for dinner or a quick lunch.
For the sauce, finely chop pickles (15 g), then mix them with mayonnaise (45 g), sugar-free ketchup (30 g), sugar-free mustard (5 g), and water (10 g). Stir until smooth and set aside.
Season ground chicken (400 g) with salt and black pepper. Heat olive oil (15 g) and cook the meat in a well-heated skillet for 6 to 8 minutes, breaking it into small pieces so it browns lightly.
Cut iceberg lettuce (180 g) into large pieces. Halve cherry tomatoes (80 g), slice pickles (90 g), and cut red onion (40 g) into thin half-rings. Grate hard cheese (90 g) on a coarse grater.
Arrange the iceberg lettuce on a serving plate, add part of the cheese, the pickles, tomatoes, and red onion. Scatter the warm ground chicken over the top, finish with the remaining cheese, and spoon over the sauce. Serve right away while the meat is still warm.
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