A fresh chicken salad gets a touch of summer with fresh blueberries and radish but if unable to source either, any low-carb berry such as raspberry or blackberry, and any low-carb veggie such as celery, will do! We splashed this with simple olive oil and lemon juice, but make this extra delicious with one of our dressings or vinaigrettes made with our Keto Lean for Life supplement!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 hard-boiled egg, peeled & sliced in half
1 teaspoon avocado oil
1 3-ounce of boneless & skinless chicken thighs
½ teaspoon of sea salt
Pinch of black pepper
2 cups baby kale
½ cup fresh blueberries
3 radishes, sliced
2 tablespoons pecans
2 tablespoons olive oil
Juice from ½ fresh lemon
Hard boil an egg, if needed, and allow to cool before peeling and slicing in half.
Add avocado oil to a cast-iron skillet set to medium heat.
Add chicken thigh and season with sea salt and black pepper and allow to sear for about 5 minutes per side, or until chicken is cooked through.
Remove from heat and slice.
Serve over baby kale and layer with hard-boiled egg, blueberries, sliced radish and pecan, olive oil and fresh lemon juice. Sprinkle with optional additional sea salt and black pepper.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 11