Low-Carb Middle Eastern Chicken Salad

by KetoDietApp.com

Step 1Mix all the marinade ingredients together in a bowl.

Step 2Add the chicken breast, coat in the Middle Eastern marinade and leave in the fridge for a few hours, ideally over night. If you’re in a rush, you don’t need to marinate, it just helps the flavours infuse.

Step 3Preheat the oven to 190 °C/ 375 °F (fan assisted). Place the marinated chicken breast on a baking sheet, lined with a sheet of greaseproof paper. Roast in the oven for 30 - 40 minutes until cooked all the way through. After 20 minutes, drain any juices and turn over the breast for even cooking.

Step 4Place the red pepper on a baking tray. Cut in half, remove the seeds and drizzle with 1 tablespoon of olive oil and roast in the oven for 20 - 25 minutes. Once cooked, but whilst still hot, place in a sandwich bag for 3 minutes. This ‘self steaming’ action makes the skin easy to peel off. Remove the skin and chop the roasted pepper into chunks.

Step 5Meanwhile prepare the rest of the salad. Chop the tomatoes, avocado, olives and cucumber into small cubes, but keep them separate.

Step 6Prepare the dressing by simply mixing all the ingredients together in a small bowl. Fold the dressing into the peppers, kale and tomatoes.

Step 7When the chicken is cooked, remove from the oven and allow to stand for 3 minutes to cool slightly. Chop into small cubes or slices. Arrange the chopped salad in sections. Option to mix all the salad ingredients together in one big bowl and massage in the dressing with your fingers. Either way, equally delicious. Optionally, garnish with fresh parsley.