About
This keto salad uses tender poached and shredded chicken breast with tangy blue cheese, sour cranberries and crunchy walnuts.
Perfect for lunches or a light dinner!
Ingredients
- 4 cup arugula
- 2 ½ ounce blue cheese
- 2 small – split boneless skinless chicken breast
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 cube chicken bouillon cubes by tone's
- 1 teaspoon rosemary, dried
- ¼ cup walnuts
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon reduced sugar craisin dried cranberries by ocean spray
Instructions
- Add the chicken breasts to a large pan and cover with water. Bring to a boil and crumble in the stock cube and add the thyme. Reduce to a simmer for 8 minutes or until the chicken is cooked through but still tender.
- Remove the chicken from the stock and shred with two forks.
- Arrange the arugula in a large salad bowl and scatter over the shredded chicken.
- Crumble over the blue cheese and roughly break the walnuts. Scatter over the cranberries.
- Whisk together the balsamic, oil, salt and pepper. Drizzle over the salad and toss to combine.
Nutrition Facts
- Servings: 2
- Calories: 555.9kcal/2326.0kJ (per serving)
- Fat: 38.3g (per serving)
- Carbs: 10.5g (per serving)
- Protein: 43.4g (per serving)
