Keto Warm Chicken and Radish Salad with Wilted Romaine
5.8g
Net Carbs
30.6g
Protein
41.8g
Fat
3.7g
Fiber
544
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 small (5 per pound) Red Sweet Pepper
- 16 ounces raw Chicken Breast
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/4 cup Extra Virgin Olive Oil
- 12 large (1" to 1-1/4" diameter) Radishes
- 3/4 cup Red Wine Vinegar
- 3 large Scallions or Spring Onions
- 2 cups shredded Cos or Romaine Lettuce
- 1 tablespoon Light Olive Oil
- 1 teaspoon Minced Garlic
Directions:
- Heat oven to warm setting. In a bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, pepper and sugar substitute; set aside. Slice radishes and set aside.
- Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Sprinkle chicken with salt. Cook 5 minutes per side until golden brown and cooked through. Thinly slice chicken; place in oven to keep warm.
- In same skillet, cook pepper about 5 minutes, until soft. Add garlic and cook 1 minute more. Stir in radishes and green onions. Cook 5 minutes, until radishes are crisp-tender. Mix in lettuce and chicken. Heat through until lettuce wilts slightly.
- Transfer to a bowl; toss with dressing until evenly coated. Serve immediately.
