Keto Ginger-Almond Chicken Salad Recipe

Keto Ginger-Almond Chicken Salad Recipe

Ingredients

• 1 1/2 pounds (680 g) boneless, skinless chicken breast
• 1/4 cup (60 ml) Teriyaki Sauce
• 6 cups (120 g) iceberg lettuce, chopped
• 6 cups (120 g) red leaf lettuce, chopped
• 2 cups (150 g) shredded red cabbage
• 2 cups (150 g) shredded cabbage (Use bagged coleslaw mix, if you like.)
• 1/2 cup (60 g) shredded carrot
• 8 scallions, sliced, including the crisp part of the green shoot
• 1 tablespoon (15 g) butter
• 80 g slivered almonds
• 1 cup (240 ml) Ginger Salad Dressing

Method

1. Marinate the chicken breasts in the Teriyaki Sauce for at least 30 minutes, and all day wont hurt a bit
2. When mealtime rolls around, plug in your electric tabletop grill to preheat
3. While that’s happening, start assembling the lettuce, cabbage, carrot, and scallions in a big salad bowl
4. When the grills hot
5. Throw your chicken breasts in and set a timer for 3 minutes
6. Melt the butter in a medium skillet and start sauteing the almonds in it
7. You want them just barely golden
8. While the chicken and almonds are cooking, pour the dressing over the vegetables and toss the salad
9. Baste the chicken on both sides with the Teriyaki Sauce it marinated in and close the grill again
10. Reset the timer for another 2 to 3 minutes
11. Stir the almonds while you’re there!
12. When the chicken is done, and the almonds are golden
13. First, take the almonds off the heat so they don’t burn
14. Now remove your chicken from the grill to your cutting board
15. Pile the salad on four serving plates
16. Slice the chicken breasts and divide between the four salads
17. Top each with almonds and serve

Makes 4 servings

1. Each with 48 g protein; 21 g carbohydrate; 8 g dietary fiber; 13 g usable carbs

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