• Place thin sliced chicken in marinade for at least 5-7 minutes.
• Heat large skillet over medium heat. Place chicken into hot skillet and let brown for 3-4 minutes. Once the chicken has browned turn over to brown other side. Turn heat down and let cook another 3-4 minutes.
• Assemble your salad. Amounts of each item below will vary depending on how many servings of salad you wish to make.
• Add a few handfuls of mix salad greens and arugula to a large salad bowl..
• Add in about 1/2 cup small cherry tomatoes, 1/2 cup feta cheese, 1 avocado diced, 1/2 cup thin sliced yellow onion, 1/2 cup thin sliced red cabbage. Set aside.
• Turn off the heat for the chicken and let chicken sit covered in the pan on the warm burner.

Keto Spicy Ranch Dressing

• Mix together the dressing while the chicken is resting.
• Stir together 4 tbsp ranch dressing, 2 tbsp Frank's bufffalo wing sauce and 1-2 tbsp olive oil.
• You may even double or triple this recipe and store extra in fridge for later.

Assemble the salad

• Drizzle the dressing over the salad using as much or as little dressing as you desire. Toss the salad and divide into serving bowls or plates.
• Slice chicken into strips and place as much or as little as you desire on top of mixed salad. Enjoy.