Home / Recipes / Gluten Free / Keto Raspberry Chicken Parmesan Salad
Keto Raspberry Chicken Parmesan Salad
How to Make It
Step 1
Slice chicken breasts into thin pieces, or pound the breasts flat with a kitchen mallet. Season the breasts with salt, pepper, lemon pepper, onion powder, garlic powder, and Italian seasoning. Then, start heating the olive oil in a pan over high heat.
Step 2
Fry the chicken breasts on both sides in the hot pan until cooked through – about 8-10 minutes. Leave the chicken aside to cool while you make the remainder of the recipe. After the chicken has rested for a few minutes, chop it into pieces.
Step 3
To make the raspberry vinaigrette, blend raspberries in a blender or bullet blender until they’re totally pulverized. Add the blended raspberries to a strainer or some sort of cheesecloth or flour sack cloth to strain the juice from the raspberries. Discard the pulp and seeds.
Step 4
Return the raspberry juice to your blender. Blend liquid stevia, balsamic vinegar, extra virgin olive oil, lemon juice, salt, and chopped basil into the raspberry juice to complete the vinaigrette. Leave this aside while you go make the salad.
Step 5
In a large mixing bowl, combine chopped romaine lettuce and arugula with pinches of salt and pepper to season the salad. Now, dress the salad with the raspberry vinaigrette and toss the ingredients together. Add chopped chicken and shaved parmesan to the salad to finish.
Ingredients
- Chicken Breast Boneless Skinless Raw – 8 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Lemon pepper seasoning – 0.13 tsp
- Onion powder – 0.25 tsp
- Garlic powder – 0.25 tsp
- Italian seasoning – 0.25 tsp
- Olive Oil – 1 tsp
- Raspberries – 0.5 cup, whole pieces
- Liquid stevia – 2 Drop
- Balsamic vinegar – 1 tbsp
- Extra virgin olive oil – 0.25 cup
- Lemon juice – 0.75 tsp
- Salt – 0.13 tsp
- Basil – 1 leaf
- Romaine lettuce – 2 oz
- Arugula – 1 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Parmesan cheese – 1 oz
