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keto GRILLED CHICKEN SALAD
![449825217 449199484666217 7395938062669462175 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/449825217_449199484666217_7395938062669462175_n.jpg?resize=526%2C470&ssl=1)
Ingredients:
- For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Salad:
- 4 cups mixed greens (e.g., arugula, spinach, kale)
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup sliced almonds or any keto-friendly nuts
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Marinate the Chicken:
- In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Add the chicken breasts and coat them thoroughly with the marinade.
- Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Grill the Chicken:
- Preheat the grill to medium-high heat.
- Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear.
- Remove from the grill and let it rest for a few minutes before slicing.
- Prepare the Salad:
- In a large salad bowl, combine mixed greens, cucumber, avocado, cherry tomatoes, red onion, feta cheese (if using), and sliced almonds.
- Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
- Assemble the Salad:
- Add the sliced grilled chicken to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your keto grilled chicken salad!