Keto Recipe: Warm Chicken and Swiss Chard Salad

Warm Chicken and Swiss Chard Salad

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  1. How delicious does this look? The original recipe includes Medjool dates, but I have left them out here. I recommend adding some sliced up roasted red bell peppers for added flavor!



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    2 tbsp raw almonds
    1 chicken thighs, skinless and boneless
    1 bunch Swiss chard
    1 shallot
    1 lemon
    1 tbsp white wine vinegar
    4 tbsp extra-virgin olive oil, divided, plus more for drizzling
    0.25 cup kalamata olives
    1 tbsp olive oil


    Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until darkened slightly, 6–8 minutes. Let cool, then coarsely chop.

    Meanwhile, season chicken with salt, and set aside. Remove ribs and stems from Swiss chard leaves. Tear leaves into 3″ pieces and cut thicker ends of stems on a diagonal into 1″ pieces.

    Combine shallot, lemon zest, lemon juice, and vinegar in a large bowl. Toss to coat. Season with salt.
    Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken thighs, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook until golden brown on other side and cooked through, about 5 minutes. Transfer to a cutting board; reserve skillet with pan juices. Let chicken rest 5 minutes, then cut into 1″ pieces. Whisk pan juices and 4 Tbsp. oil into vinaigrette.

    Cook Swiss chard stems in a large pot of generously salted boiling water until slightly tender, about 2 minutes. Transfer stems to bowl with vinaigrette. Cook Swiss chard leaves until just wilted and bright green, 15–30 seconds. Drain leaves and let cool slightly. Squeeze out as much liquid as possible. Separate leaves and add to vinaigrette along with olives, and chicken. Toss well.

    Transfer salad to plates; drizzle with oil and top with almonds.

  2. I tried this and thought it was delicious. Thank you for sharing


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