1 tbsp allulose
1Preheat grill to 375°F.
2Season chicken breast with sea salt, garlic powder, onion powder, and oregano.
3Place chicken breasts on the grill at an angle and cook for 5 minutes. Then, turn chicken the opposite way on the same side for another 5 minutes. Lower the heat, then flip the chicken over to finish cooking for another 10 minutes. Set aside when done.
4In a small mixing bowl, whisk together all the ingredients for the dressing.
5In a separate bowl, mix all the artichoke salad ingredients together. Pour dressing over salad and toss to mix. Place artichoke salad on each plate.
6Slice chicken into strips and place on top of salads. Enjoy!
7Refrigerate for up to 3 days in separate containers.