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Prep time – 15mins


Cooking time – 10mins


Serves –

Dairy Free
Ketogenic Diet
Gluten Free
Soy Free
Ingredients Qty Protein Fat CHO
Chicken thigh - 300g 300g 59 12 0
Beetroot, whole peeled - 100g 100g 1.5 0 6.5
Celery - 1 large stalks 80g 0.5 0 1
Cabbage, white - 2 cups 100g 1.5 0 3.5
Walnuts, chopped - 2 tablespoons 20g 3 13 1.5
Mayonnaise (homemade ideal) - 2 tablespoons 40g 0 33 1
Shallots - 2 stems 2 0 0 1
Fresh herbs (eg oregano, thyme, parsley) 1 TBS 0 0 0
Salt and pepper to taste to taste 0 0 0
Total per serve 32g 29g 7g

Serves –
per Serve – main ingredients only:     420 cal   /   1730 kJ
for Vegetarian – use tofu instead of chicken

– Bring 3 cm of water to the boil in a medium saucepan.
– Add the chicken and beetroot – washed, trimmed and cut in half
– Cover and simmer until the chicken is cooked and beetroot is tender (about 10 minutes depending on the thickness of the chicken pieces).
– Meanwhile, wash the celery and chop finely. Slice the cabbage. Finely slice the shallots.
– Drain the beetroot and chicken. When cool enough to handle, chop into bit sized pieces. Season with salt and pepper.

Making the Mayonnaise
Shop bought mayonnaise typically use poor quality, polyunsaturated vegetable oils. Making your own mayo means you can choose an oil that’s good for you… and besides, homemade mayo tastes amazing.
You can try this recipe – it uses extra virgin olive oil mixed with an oil that is low in polyunsaturated fats (e.g. MCT, Macadamia or avocado). Olive oil can dominate the flavour though, that’s why macadamia, avocado or MCT oil is used – to lighten the flavour. Adjust to your own taste.

Serving the Salad
In a large bowl, combine the cooked chicken and beetroot, cabbage, celery, shallots, fresh herbs and mayo. Divide between two bowls and sprinkle with walnuts.