Preparation
20 minutes
Cook Time
60 minutes
Serves
4
Cooking Level
easy

Ingredients

  • For the salad:
  • 4 Pure Flavor® Tomatoes On-The -Vine, sliced into wedges
  • 1 Pure Flavor® Long English Cucumber, quartered and sliced
  • 4 boneless skinless chicken breasts, cut into cubes
  • 8 cups cabbage, thinly sliced
  • Dill pickles, for garnish
  • For the marinade:
  • ½ cup salted butter, melted
  • 3 tbsp monk fruit sweetener
  • 3 tbsp cayenne pepper
  • 3 tbsp smoked paprika
  • 3 tbsp dill pickle brine
  • 1 tsp garlic powder
  • For the dressing:
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp monk fruit sweetener
  • ¼ tsp celery seed
  • ¼ tsp black pepper

Directions

Step 1

Preheat the oven to 375°F.

Step 2

In a baking dish, combine all marinade ingredients, add chicken, and bake in the oven for 1 hour.

Step 3

While chicken is baking, whisk together all the dressing ingredients and set aside.

Step 4

To serve, arrange 2 cups of cabbage on each plate, top with tomato wedges and cucumbers, then drizzle with dressing.

Step 5

Divide the chicken into four equal portions and serve on top of the salad.

Step 6

Add pickles on the side for garnish.

Pro Tip

If you can’t find monk fruit sweetener, you can use regular sugar or other sugar-free granular substitutes.

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