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Chicken Kale Caesar Salad {Low-Carb and Gluten-Free}

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PER Serving: Calories 208 | Fat 16g | Carbohydrates 8g | Fiber 1g | Net Carbohydrates 7g | Protein 8g

Recipe by Brandon McDearis

This Caesar dressing mixed with kale, rather than the classic romaine lettuce, puts a unique twist on this low-carb salad, yielding a high density of nutrients that are often hard to find in a ketogenic diet. This recipe is prepared with chicken breasts, but they can easily be replaced with chicken thighs in order to increase the fat and decrease the protein.

This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar.


Other keto-friendly recipes you may like: Kale Salad and Taco Salad.

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  1. Preheat oven to 375 degrees. Toss chicken in the olive oil, salt, pepper, and garlic powder. Bake on a sheet pan for about 30 minutes until an internal temperature of 165 degrees is reached. Let the chicken cool down, and dice it up or cut it into strips. While the chicken is cooling, prep the kale and put into a salad bowl.
  2. In a food processor, put all of the ingredients except for the olive oil. Turn the processor on and pour the olive oil through the top in a steady stream. Once the dressing is emulsified, add 1 or 2 tablespoons of water if it is too thick and pulse the food processor a couple of times until desired consistency is reached.
  3. Toss the dressing and the chicken with the kale. It can be served immediately or held in the refrigerator for a couple of hours.

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