Italian Chicken Salad - Paleo, Keto, Healthy
A scrumptious and a nutritious salad you cant miss out on
Equipment
- Mixing bowl
- Skillet
Ingredients
- 2 piece Boneless Chicken breasts
- 1 cup Lollo Rosso Lettuce leaves
- 1 cup Spinach leaves
- 1 Onions
- 1.5 cups Cherry Tomatoes
- 1 Cucumber finely chopped
- 3 tbsps Italian seasoning
- 1/4 cup Olive Oil + 1 tablespoon extra
- 2 tsps Balsamic Vinegar
- 3 tbsps Avocado oil – 3 tablespoons
- 2 tbsp Lemon Juice add more if desired
- 1 tsp Chilli flakes – 1 teaspoon
- Salt and pepper as per taste
To Garnish
- 2 tbsps Coriander leaves per serving
- 1.5 tsps Hemp Seeds per serving
Instructions
- Chop the chicken breasts into cube size pieces and add to a mixing bowl
- Add in the olive oil, avocado oil, Italian seasoning, lemon juice, salt, pepper and red chilli flakes
- Mix well for for about 5 minutes and make sure all the chicken pieces are coated with the seasoning and the oils
- Cover the bowl with a plastic wrap and put it in the fridge for at least 30 minutes. I like to prepare in advance and leave the chicken to marinate for 4 hours to enjoy the flavour completely
- Chop the greens, onions, tomatoes & cucumber & mix together. This step can be done in advance as well.
- When you are ready to make the salad heat the skillet & add the marinated chicken to it & cook for about 10 - 12 minute on a medium flame on one side.
- There after flip and continue to cook from the other side for 5-7 minutes
- There is no need to add extra oil as the marinated chicken already has enough oils added to it
- When the chicken is almost getting done add 1 tablespoon olive oil (the extra part), balsamic vinegar, juice of 1/2 a lime & salt & pepper to your mixed greens
- To serve add in the mixed greens on the bottom and chicken on top
- Add in more lime juice and garnish with coriandeer leaves and hemp seeds
- Enjoy