Grilled Chicken Keto Salad Recipe

About this recipe

A satisfying keto-friendly dinner featuring marinated grilled chicken, fresh greens, and crisp vegetables, perfect for solution seekers looking for a healthy and delicious meal.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Romaine Lettuce
• 250 g Spinach - Chopped
• 3 pcs Cucumber Green
• 1 Pack Button Mushroom (Anabe)
• 125 g Red Bell Pepper
• 250 g French Beans - 250 G
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 100 g Dg1 Garlic Powder
• 1 pc (52 g) On1Y Paprika Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 100 g Salt

Instructions

1. 1. In a small bowl, combine 1/2 cup of olive oil, 2 tablespoons of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and salt and pepper to taste. Add the chicken breast and marinate for 30 minutes.
2. 2. Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
3. 3. While the chicken is grilling, prepare the salad. Tear 1/2 head of romaine lettuce and 1/2 cup of spinach into bite-sized pieces and place them in a large bowl.
4. 4. Slice 1 cucumber and 1 red bell pepper into thin rounds. Add them to the bowl along with 1/2 cup of sliced mushrooms and 1 cup of trimmed french beans.
5. 5. Thinly slice 2 green onions and sprinkle them over the salad for added flavor.
6. 6. Arrange the sliced grilled chicken on top of the salad. Drizzle with your favorite keto-friendly dressing, toss gently, and serve immediately.