keto GRILLED CHICKEN SALAD

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:

1. 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.
2. 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.
3. Prepare the Salad:
   • In a large salad bowl, combine mixed greens, cucumber, avocado, cherry tomatoes, red onion, feta cheese (if using), and sliced almonds.
4. Make the Dressing:
   • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
5. 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!