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Pecan Crusted Keto Chicken Salad

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  Published on June 3rd, 2021
  Reading time: < 1 minute
  Last modified June 2nd, 2021
keto chicken salad- carbs in cucumbers
ChefKetogenic.comDifficultyBeginnerRating
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This keto chicken salad is perfect for summer and is made with pecan-crusted chicken breast, mixed greens, baby cucumber, cherry tomatoes, red onions, and is dressed with a Balsamic vinaigrette. It is packed with proteins and is low carb, thus making it a keto-friendly bowl.

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
Pecan-Crusted Chicken
 3.50 oz chicken breast
 ½ cup pecans, chopped
 2 tbsp olive oil
 salt and pepper to taste
Salad
 2 cups mixed greens
 1 mini cucumber, sliced
 6 cherry tomatoes, halved
 ½ small red onion, sliced
 2 tbsp balsamic vinaigrette
 juice of half a lemon
Directions
1

Heat a non-stick pan and lightly toast the pecans till they turn slightly brown. Cool and then grind them roughly in a food processor or grinder. Keep aside.

2

Next, coat the chicken breast with the coarsely ground pecans. Heat olive oil in a pan and fry pecan crusted chicken breast, flipping it over on the other side till it is cooked. Slice the cooked chicken breasts and keep aside.

3

Prep the vegetables by washing the salad greens and placing them in a salad spinner to spin dry. Slice the baby cucumbers and dice the cherry tomatoes and slice red onions thinly.

4

Season with salt and coarse ground pepper and squeeze some lemon juice and add the red onions and mix well.

5

Assemble the salad in a bowl by making a bed of the mixed salad greens and topping it with sliced pecan crusted chicken slices, cucumbers, and cherry tomatoes.

6

Finally, drizzle the Balsamic vinaigrette over the salad just before serving.

Ingredients

Ingredients
Pecan-Crusted Chicken
 3.50 oz chicken breast
 ½ cup pecans, chopped
 2 tbsp olive oil
 salt and pepper to taste
Salad
 2 cups mixed greens
 1 mini cucumber, sliced
 6 cherry tomatoes, halved
 ½ small red onion, sliced
 2 tbsp balsamic vinaigrette
 juice of half a lemon

Directions

Directions
1

Heat a non-stick pan and lightly toast the pecans till they turn slightly brown. Cool and then grind them roughly in a food processor or grinder. Keep aside.

2

Next, coat the chicken breast with the coarsely ground pecans. Heat olive oil in a pan and fry pecan crusted chicken breast, flipping it over on the other side till it is cooked. Slice the cooked chicken breasts and keep aside.

3

Prep the vegetables by washing the salad greens and placing them in a salad spinner to spin dry. Slice the baby cucumbers and dice the cherry tomatoes and slice red onions thinly.

4

Season with salt and coarse ground pepper and squeeze some lemon juice and add the red onions and mix well.

5

Assemble the salad in a bowl by making a bed of the mixed salad greens and topping it with sliced pecan crusted chicken slices, cucumbers, and cherry tomatoes.

6

Finally, drizzle the Balsamic vinaigrette over the salad just before serving.

Pecan Crusted Keto Chicken Salad

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