1/2mediumappleunpeeled *substitute raspberries for keto diet
1/4cupPumpkin Spice Pecans
fennel frondsfor garnish
2tbsplemon juicefreshly squeezed
1tbspwhite wine vinegar
2tsp0-calorie sweetener for Keto, (like Erythritol or Swerve)or 2 tsp honey, maple syrup or sugar
1/3cupolive oilextra virgin
Arrange washed and dried baby spinach leaves on a platter or in a shallow bowl.
Thinly slice chicken breast, or shred it finely. Thinly slice cucumber and apple. Shave a fennel bulb using a vegetable peeler. Arrange chicken, cucumber, apple and fennel on the bed of spinach. Garnish with fennel fronds and Pumpkin Spice Pecans.
Whisk lemon juice, sweetener and Dijon mustard until smooth. Gradually add olive oil, whisking until emulsified. Drizzle over salad, toss and serve.
To make a creamy dressing, add 1/2 cup thick Greek yogurt to the dressing ingredients.