Description
This Low Carb Strawberry Chicken Salad combines the sweetness of sun-ripened strawberries with savory chicken, creamy goat cheese, and toasted pecans, all drizzled with a tangy balsamic vinaigrette. It's a vibrant and satisfying meal perfect for a quick weekday lunch or a sophisticated weekend brunch.
Ingredients
1.5 lbs Boneless Skinless Chicken Breasts
6 cups Fresh Baby Spinach or Spring Mix
2 cups Fresh Strawberries (sliced)
1/2 cup Goat Cheese or Feta Crumbles
1/2 cup Toasted Pecans or Walnuts
1/3 cup Extra Virgin Olive Oil
3 tbsp Balsamic Vinegar
1 tsp Monk Fruit Sweetener
Sea Salt and Black Pepper to taste
1 tbsp Avocado Oil (for searing)
Instructions
- Pat the chicken breasts dry and season with sea salt and black pepper
- Heat Avocado Oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes on each side until cooked through
- In a jar, whisk together Olive Oil, balsamic vinegar, monk fruit sweetener, and a pinch of salt to make the dressing
- Toast the pecans in a dry pan over medium heat until fragrant
- Slice the strawberries and any additional produce
- Toss the greens with half the dressing in a large serving bowl
- Slice rested chicken and arrange on top of the greens with the strawberries, pecans, and cheese
- Drizzle remaining dressing over the salad and serve immediately
Notes
For dairy-free, omit cheese or substitute with avocado.
You can use different proteins like shrimp or turkey instead of chicken.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 6g
- Sodium: varies based on seasoning
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg