Keto Harvest Chicken Salad w Apple Cider Dressing
How to Make It
Step 1
Make the chicken for the salad by tossing raw chicken tenders with the seasoned salt, black pepper, Italian seasoning, and onion powder. If you don’t have chicken tenders, simply cut a piece of boneless skinless chicken breast for the recipe. Heat the olive oil in a small pan over high heat and place in the seasoned tenders. Cook the tenders for 5-7 minutes with a lid over them, flipping halfway through until they’re cooked through.
Step 2
Set the chicken tenders aside to rest while you prepare the other salad components. On a plate, arrange the lettuce and arugula. In a small bowl, whisk together the apple cider vinegar, olive oil, parmesan, dijon, and pinches of salt and pepper (at your discretion). You may choose to toss the greens with the dressing immediately or you can serve the dressing on the side for serving.
Step 3
Return the pan you used earlier to the stover over low heat. Chop and toast the pecans in the pan for about 60 seconds, or until you can smell the nuts roasting. Slice the chicken and add it to your salad greens. Top the salad off with sunflower seeds, shredded gouda cheese, and the toasted pecans. If serving your dressing on the side, make sure to whisk or shake the dressing together before pouring over your salad.
Ingredients
- Raw Chicken Tenders – 4 oz
- Seasoned Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Italian Seasoning – ¼ teaspoon
- Onion Powder – ⅛ teaspoon
- Olive Oil – 2 teaspoon
- Lettuce – ¾ ounce
- Arugula – ½ ounce
- Apple Cider Vinegar by White House – 1 teaspoon
- Olive Oil – 2 teaspoon
- Parmesan cheese, fresh (hard) – 0.5 tsp, grated
- Dijon Mustard – 1 teaspoon
- Pecans, Raw – ½ ounce
- Sunflower Seeds – 1 teaspoon, whole pieces
- Gouda Cheese – 1 tablespoon, shredded