Simple Chicken Salad with Balsamic Dressing

This hearty meal in itself doesn’t require any sides. The balsamic dressing does double duty—it’s a marinade for the chicken and a dressing to drizzle over the finished salad. You can use chicken breasts here, but chicken thighs have a higher fat count and are more tender, so use them if you can.

Makes 4 servings

• 4 boneless chicken thighs, skin removed (reserve for frying, see Note below)
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¾ cup Balsamic Dressing and Marinade
• 4 slices sugar-free nitrite-free bacon
• 8 cups mixed salad greens
• ½ green bell pepper, diced
• ½ cup diced red tomato
• ½ cup diced onion
• 1 medium avocado, diced
• ¼ cup crumbled feta cheese

Season the chicken thighs with the salt and pepper. Place the chicken and ¼ cup of the dressing in a large zip-top plastic bag, seal, and marinate at room temperature for at least 20 minutes.

In a skillet over medium heat, cook the bacon. Transfer to paper towels, leaving the bacon fat in the pan. Add the chicken thighs to the skillet and cook until they are no longer pink in the center, 5 to 7 minutes. Transfer the chicken to a cutting board, cut into slices, and set aside.

In a large serving bowl, combine the salad greens, bell pepper, tomato, onion, and avocado. Top with the slices of chicken. Crumble the bacon and scatter over the chicken. Drizzle with the remaining ½ cup dressing and sprinkle with the feta.

A Keto Treat: Crispy Chicken Skin

One of the most delicious keto snacks is crunchy, fried chicken skin. Lightly coat a skillet with oil and cook the skin from the chicken thighs over medium-high heat until golden and crispy. Let cool on a paper towel and sprinkle with salt before serving. These are so addictive you need no storage instructions.

Nutritional Info (per serving)

Calories 405, fat 23.2 g, protein 36.8 g, carbs 13.6 g, fiber 6.1 g