This ketogenic diet recipe provides approximately:
Preheat oven to 200˚C / fan 180˚C / gas mark 6.
In a bowl, mix the chicken, garlic and sun-dried purées and, olive oil.
Place mixture on baking tray, cook for 10 to 15 minute or until chicken is cooked.
To make the croutons, in a bowl, mix the diced MKD bread roll with olive oil.
Place on baking tray, cook in the oven for 5 to 10 minutes until crispy.
Allow the chicken and croutons to cool.
In a bowl, mix gently the lettuce, chicken, croutons and mayonnaise, transfer onto a plate.
To serve, sprinkle Parmigiano cheese over the top
Top Tip
Add a pinch of paprika or Italian mixed herbs when cooking the chicken for an alternative flavour!
MCTprocal™ is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet.
Always check with your dietitian what is suitable for you.
- 40g Chicken breast, raw, diced
- 1g Garlic purée e.g. GIA
- 2g Tomato purée e.g. GIA Sun Dried
- 10g Olive oil (for chicken)
- 25g MKD bread roll (see recipe, contains MCTprocal™)
- 6g Olive oil (for croutons)
- 25g Lettuce e.g. Iceberg, shredded
- 15g Mayonnaise, full fat e.g. Hellman’s
- 10g Parmigiano cheese, grated
