Low Carb Mediterranean Kale Salad With Pan Seared Chicken Breast

This delicious low carb salad is the ultimate Mediterranean Kale Salad. Tender baby kale leaves are studded with sliced cherry tomatoes, diced, crispy cucumbers, and slices of Greek seasoned pan-seared chicken breast. Take this Keto dish over the top by adding cubes of feta cheese that are combined with extra virgin olive oil, sliced kalamata olives, freshly chopped parsley, and rosemary.

How can I prep this salad ahead of time?

This salad may have quite a few steps, but here are a few tips to prep this ahead of time. The chicken can be placed into a zip-top bag and marinated up to one day before cooking it. The cherry tomatoes and cucumbers can be cut ready to go as well as the feta cheese and kalamata olive mixture. Once you are prepared to serve the salad, arrange the greens onto the plates and add the toppings and cook the chicken right before serving (unless you want your chicken cold!). If you want your chicken cold, cook it ahead of time, slice it, and refrigerate it, so it is ready to serve.

What other types of meat can I use for this salad?

This marinate would work amazingly well with shrimp, beef, and pork. So feel free to get creative or use whatever you have on hand instead. Tofu or tempeh would be great for vegetarians and vegans.

Serving suggestions

Serve this wonderful Mediterranean Kale salad with this high fiber, very filling bread rolls recipe https://www.carbmanager.com/recipe/keto-bread-rolls.