Low-Carb Grilled Chicken & Blackberry Salad

by KetoDietApp.com

Step 1Brush the chicken breasts with half of the olive oil, add lemon juice, thyme and season with salt. Leave for at least 30 minutes minutes to marinade.

Step 2Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the chicken breast in a baking dish and bake uncovered for 25-30 minutes. Remove from the oven and let it cool down. Slice into desired pieces.

Step 3Wash and place the lettuce into a salad spinner or drain using a paper towel. Fold into a serving bowl.

Step 4Drain the artichoke hearts and slice them into desired pieces. Add them to the bowl together with the sliced chicken.

Step 5Add drained kalamata (or other black) and green olives.

Step 6Wash and drain the blackberries and add them to the bowl with the other ingredients.

Step 7Drizzle with the remaining extra virgin olive oil and fruit vinegar.

Step 8Enjoy immediately or store in the fridge for up to a day.