Grilled Lime Chicken over Spinach Salad with Feta-Ranch Dressing Recipe
Cook Time: 15 Minutes
Phase: Phase 2
5 cherry TOMATOES Maestri Pastai
3 cup BABY SPINACH Newstar Fresh, LLC
1 slice cooked TURKEY BACON Bar-S Foods Co.
1 tbsp RED WINE VINEGAR Alanric Food Distributors, Inc.
5 oz raw CHICKEN BREAST Tony Downs Foods Co
2 thin slice Red Onions
1 oz Lime Juice
0 1/3 cup, pieces or slices MUSHROOMS Casa Imports Inc.
1 tsp XYLITOL Now Health Group Inc.
1 Keto Feta-Ranch Dressing
- Place the chicken in a ziptop plastic bag with the lime juice, season with salt and freshly ground black pepper, and allow it to sit for about 15 minutes at room temperature. Prepare the onions by cutting the thin slices into finer pieces. Place them in a small bowl with the red wine vinegar and the xylitol. Allow them to sit until ready to prepare the salad.
- While chicken is marinating preheat grill. Once grill is ready, remove the chicken (discard the marinade) and place on a plate, season with more salt and pepper and then grill on hot grill until the juices run clear and it is no longer pink in the center. Once cooked, set aside to cool and prepare the salad.
- Prepare the salad dressing as directed. You will need 2 Tbsp per serving, any remaining dressing can be stored in an airtight container in the refrigerator for up to 1 week.
- Once the onions have pickled for about 15 minutes drain them and then toss them together with the spinach, turkey bacon, halved or quartered cherry tomatoes, sliced mushrooms, and dressing. Serve topped with the grilled chicken.
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