Keto Cranberry Kale Salad
This beautiful Keto recipe is an excellent addition to your holiday menu. Crispy kale is combined with tender chicken, dried cranberries, and crunchy seeds for a beautiful balance everybody will love. The dressing base is extra virgin olive oil and maple-flavored syrup with a small amount of vinegar and Dijon mustard to balance the flavors. You can also experiment with some herbs and spices of your choice for a lovely twist. This salad is an excellent side dish for your holiday mains but also a great option for a light lunch or dinner. It pairs perfectly with lightly toasted Keto bread or some crumbled feta cheese.
How to Make It
Step 1
Rub the chicken breasts with ¼ tsp salt, dried oregano, and chives. Heat the olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side. Reduce the heat to medium-low and cover. Continue to cook for 15-20 minutes or until fully cooked through.
Step 2
Remove it from the heat and cool it for 5-10 minutes. Using two forks, shred the chicken. Set it aside.
Step 3
Meanwhile, roughly chop the kale. Add to a bowl along with dried cranberries, pumpkin seeds, hemp hearts, and almonds. Toss to combine.
Step 4
Whisk together maple-flavored syrup, apple cider vinegar, dijon mustard, ¼ tsp salt, black pepper, and olive oil in a separate bowl. Adjust the seasoning according to your taste.
Step 5
Add the chilled chicken to the bowl with the kale. Pour the prepared dressing over everything and toss to combine. Taste and optionally add more salt or black pepper.
Step 6
Transfer the prepared salad to serving bowls or plates. Garnish with lemon wedges and serve immediately. Enjoy!
Ingredients
- Kale
3 cup
- Cranberries, dried (Craisins)
2 tbsp
- Hemp Hearts Raw Shelled Hemp Seeds
0.25 cup
- Pumpkin seeds
3 tbsp
- Blanched Almond Slices / Flaked Almonds
2 tbsp
- Chicken breast
280 g
- Extra virgin olive oil
1 tbsp
- Salt
0.25 tsp
- Oregano, dried
0.25 tsp
- Chives, dried or dehydrated
0.25 tsp
- Keto Maple Flavored Syrup
3 tbsp
- Apple cider vinegar
1 tbsp
- Dijon mustard
1 tbsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Extra virgin olive oil
1 tbsp