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prep time
30 min
cook time
25 min
ready time
55 min
Keto Cranberry Kale Salad
This beautiful Keto recipe is an excellent addition to your holiday menu. Crispy kale is combined with tender chicken, dried cranberries, and crunchy seeds for a beautiful balance everybody will love. The dressing base is extra virgin olive oil and maple-flavored syrup with a small amount of vinegar and Dijon mustard to balance the flavors. You can also experiment with some herbs and spices of your choice for a lovely twist. This salad is an excellent side dish for your holiday mains but also a great option for a light lunch or dinner. It pairs perfectly with lightly toasted Keto bread or some crumbled feta cheese.
How do you customize this recipe?
You can add your favorite nuts or seeds, such as finely chopped almonds, pecans, sunflower, or sesame seeds. You can experiment with your favorite salad dressings or add your favorite herbs and spices. We prepared this salad with some shredded chicken, but you can substitute it with any other type of meat of your choice or omit the meat entirely for a vegan version. Adding some crumbled feta cheese is also a great idea. Enjoy!
Can I prepare this recipe in advance?
Absolutely! This salad will remain fresh for a couple of days. Store it in air-tight containers and refrigerate until ready to serve. Just remember to prepare and store the dressing separately.
Are dried cranberries Keto-friendly?
Dried cranberries are high in carbs and generally not Keto-friendly. However, this recipe contains just a small amount of dried cranberries.
Net Carbs
4.7 g
Fiber
2.1 g
Total Carbs
6.8 g
Protein
18.5 g
Fats
12.8 g
212 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Kale
3 cup
Cranberries, dried (Craisins)
2 tbsp
Hemp Hearts Raw Shelled Hemp Seeds
0.25 cup
Pumpkin seeds
3 tbsp
Blanched Almond Slices / Flaked Almonds
2 tbsp
Chicken breast
280 g
Extra virgin olive oil
1 tbsp
Salt
0.25 tsp
Oregano, dried
0.25 tsp
Chives, dried or dehydrated
0.25 tsp
Keto Maple Flavored Syrup
3 tbsp
Apple cider vinegar
1 tbsp
Dijon mustard
1 tbsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Extra virgin olive oil
1 tbsp
Recipe Steps
steps 6
55 min
Step 1
Rub the chicken breasts with ¼ tsp salt, dried oregano, and chives. Heat the olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side. Reduce the heat to medium-low and cover. Continue to cook for 15-20 minutes or until fully cooked through.Step 2
Remove it from the heat and cool it for 5-10 minutes. Using two forks, shred the chicken. Set it aside.Step 3
Meanwhile, roughly chop the kale. Add to a bowl along with dried cranberries, pumpkin seeds, hemp hearts, and almonds. Toss to combine.Step 4
Whisk together maple-flavored syrup, apple cider vinegar, dijon mustard, ¼ tsp salt, black pepper, and olive oil in a separate bowl. Adjust the seasoning according to your taste.Step 5
Add the chilled chicken to the bowl with the kale. Pour the prepared dressing over everything and toss to combine. Taste and optionally add more salt or black pepper.Step 6
Transfer the prepared salad to serving bowls or plates. Garnish with lemon wedges and serve immediately. Enjoy!
Comments
AwesomeCauliflower582041 3 months ago
A delicious, fresh and tasty dish.