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

• - Chicken Breast Fillets
• - Filippo Berio Garlic Flavoured Olive Oil
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Piece Cucumber 1Pc
• - Mushroom Closed Cup Box
• 100G Pommery Espelette Pepper Mustard, 100G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Head Organic Romaine Lettuce
• 395G D'Aucy Chopped Spinach
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Garlic Powder 480g
• - Schwartz Paprika
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 tomato into thin rounds. Add them to the bowl along with 1/2 cup of sliced mushrooms and 1 cup of trimmed snow peas.
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.