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Keto Raspberry Vinaigrette Chicken Salad

As Cole Porter once said "It's Too Darn Hot"! Certainly too hot for heavy meals and laborious cooking. How about a cool salad with crisp lettuces, goat cheese and luscious raspberry vinaigrette? Top it with a few chicken strips and Voila! Dinner is served!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Cuisine: American
Calories: 1022.3
Ingredients Equipment Method Video

Ingredients
  

  • 7 oz lettuce
  • 4 oz Goat Cheese
  • ½ cup Walnuts (toasted)
  • 1 cup raspberries (frozen)
  • 10 raspberries
  • 1 tbs allulose
  • 1 tsp dijon mustard
  • 3 tbs balsamic vinegar
  • ½ cup olive oil
  • 1 lb chicken tenderloins
  • 7.8 g vital wheat gluten with the next 6 lines, replaces ⅛ cup Ketonia Baking Mix (discontinued)
  • 4.2 g golden flax meal
  • 1.9 g oat fiber
  • 1.7 g almond flour
  • 0.3 g salt
  • xanthan gum a pinch
  • citric acid a pinch
  • 1.5 tsp garlic salt

Equipment

  • 1 High-speed blender

Method
 

  1. Add raspberries, vinegar, allulose, olive oil, mustard and ½ tsp of garlic salt to blender cup. Process till smooth. Set aside
  2. Ina medium bowl, whisk together Ketonia mix and ½ tsp garlic salt. Dredge chicken tenders and place on toaster oven pan. Bake at 450 for 15 to 20 minutes.
  3. Toast walnuts in a small sauce pan for 5 or so minutes, till lightly browned and fragrant.
  4. Place salad in large bowl. Sprinkle with walnuts, chunks of goat cheese and raspberries. Place tenders on top . Drizzle with vinaigrette and enjoy.