Kale Salad with Crunchy Pecan Chicken
This Kale Salad is a delicious and healthy meal packed with fresh berries, crunchy pecan-crusted chicken, and salty Gouda cheese. This nutritious meal is topped with a homemade champagne vinaigrette that takes this dish to a whole new level!
Ingredients
For the Pecan Chicken
- 1 pound chicken cut into thin strips
- 1 1/2 cups crushed pecans unsalted, unroasted
- 1/4 cup almond flour
- 1 teaspoon EACH garlic powder paprika, oregano and garlic salt
- 2 eggs
- 1 tablespoon honey mustard sugar free if keto
- 1 1/2 tablespoon butter melted
For the Kale Salad
- 2 bunches of kale stems removed
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1/2 cup Gouda cut into small chunks
Champagne Vinaigrette
- 1/3 cup olive oil
- 1/4 cup champagne vinegar
- 2 tablespoons honey sugar free maple syrup if keto
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
To make the Pecan Chicken
- Preheat the oven to 400 degrees F.
- Slice the chicken into small, thin chicken tender size sections.
- Set up a breading station in two bowls. In the first bowl add the eggs and honey mustard. In the second bowl add the nuts, almond flour, and spices, and mix well.
- To bread the chicken toss the chicken in the egg mixture, then transfer to the pecan mixture and carefully press the breading onto each side of the chicken.
- Add the chicken to a greased baking sheet. Do not overcrowd the pan, leave a little space between each piece.
- Melt the butter and brush over each chicken tender. Bake the chicken for 15 minutes, remove it from the oven, and carefully flip the chicken. Bake an additional 8-10 minutes or until reaches 165 degrees F.
To make the Salad
- While the chicken is cooking wash and destem the kale. Chop the kale and add it to a large bowl. Drizzle the kale with olive oil and add a smidge of salt. Massage the kale with your hands for a few minutes. This tenderizes the kale and makes it easier to digest.
- Combine the vinaigrette ingredients in a jar and shake until completely combined.
- To assemble the salad top the kale with the berries, cheese cubes, and cooked pecan chicken, and drizzle with the salad dressing.
Notes
Apple cider vinegar can be used in place of the champagne vinegar if you cannot find it.
Net carbs 6.9 g per serving
Nutrition
Serving: 2 chicken tenders, 2 cups dressed salad mixCalories: 520kcalCarbohydrates: 11.9gProtein: 26gFat: 38gCholesterol: 133mgSodium: 416mgFiber: 5gSugar: 5.4g
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