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Recipe Category: Chicken
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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
- Marinate the chicken breasts in the Teriyaki Sauce for at least 30 minutes, and all day wont hurt a bit
- When mealtime rolls around, plug in your electric tabletop grill to preheat
- While that’s happening, start assembling the lettuce, cabbage, carrot, and scallions in a big salad bowl
- When the grills hot
- Throw your chicken breasts in and set a timer for 3 minutes
- Melt the butter in a medium skillet and start sauteing the almonds in it
- You want them just barely golden
- While the chicken and almonds are cooking, pour the dressing over the vegetables and toss the salad
- Baste the chicken on both sides with the Teriyaki Sauce it marinated in and close the grill again
- Reset the timer for another 2 to 3 minutes
- Stir the almonds while you’re there!
- When the chicken is done, and the almonds are golden
- First, take the almonds off the heat so they don’t burn
- Now remove your chicken from the grill to your cutting board
- Pile the salad on four serving plates
- Slice the chicken breasts and divide between the four salads
- Top each with almonds and serve
Makes 4 servings
- Each with 48 g protein; 21 g carbohydrate; 8 g dietary fiber; 13 g usable carbs
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