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Keto Blackened Chicken Spinach Salad W/ Verde Butter Sauce
How to Make It
Step 1
Begin by butterflying 2, 6-oz chicken breasts. Lay them open and flat, and sprinkle the first amount of salt and the pepper over the chicken.
Step 2
Drizzle the first amount of olive oil in a medium-sized pan, and heat the pan to a medium-high heat. Place the chicken, seasoned side down, in the hot oil. Cover with a lid and cook for about 2 minutes this way.
Step 3
Remove the lid, and continue cooking on the medium high heat until the chicken gets a darkened edge (about 4-5 min). Flip the chicken, and cook uncovered for another 4-5 minutes or until the other side of the chicken become blackened. When done, set the chicken aside to cool. You may keep it warm in a microwave until later.
Step 4
Clean out your pan and set it aside for later use. In a food processor, combine all remaining ingredients except for the butter, cream, spinach and arugula until you get the base of your verde butter sauce. Have this set next to your stove for the next step.
Step 5
In the same pan from earlier, melt the butter over a low heat. Stir in the verde base from the food processor. Then, whisk in the heavy cream. Heat the sauce through until it bubbles.
Step 6
In a large mixing bowl, toss the spinach and arugula mix with HALF the verde butter sauce, making sure to coat all the greens.
Step 7
For serving, arrange the dressed salad on 2 plates, and top them off each with a blackened chicken breast. Drizzle the remaining verde butter sauce over the chicken and enjoy!
Ingredients
- Boneless Skinless Chicken Breast – 12 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Olive Oil – 1 teaspoon
- Cilantro – 1 ounce
- Parsley, Fresh – ¼ ounce
- Oregano Fresh – 3 teaspoon
- Jalapeno Peppers – ½ large – approx 4″ – 6″ long
- Garlic – 1 clove
- Salt – ¼ teaspoon
- Lime Juice Raw – 1 wedge yields
- Olive Oil – 1 teaspoon
- Butter – 2-½ tablespoon
- Heavy Cream – ¼ cup
- Fresh Express Spinach And Arugula – 3 ounce
