Gluten Free Dairy Free Paleo Keto Low Carb
What better way to wrap up Sunday lunch or brunch than with this easy peasy salad?! Just omit orange slices if strict keto.
Dressing: 1 Lemon, juiced 1 Shallot (or 2 scallions) finely chopped 4 Tbsp Olive oil
1 1/2 tsp Poppy seeds Dish: Chicken breasts or thighs (I like thighs better actually) 1 tsp Rosemary Parsnips or radishes, chopped Endive, chopped Escarole lettuce chopped Your choice of orange: Cara cara orange, tangelos, etc
Marinate chicken in apple cider vinegar for 30 minutes (this tenderizes the meat and makes it easier to digest).
Mix lemon juice, shallot (or scallions), olive oil, and poppy seeds
In pan, cook chicken over medium heat. Season with salt, pepper, and rosemary.
While cooking, chop lettuce, parsnips or radishes, and endive. Slice up oranges.
When chicken is fully cooked layer on salad and pour dressing over it.
