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prep time
8 min
cook time
4 min
ready time
12 min
Keto Comfort Food Chicken and Strawberry Summer Salad
Nothing says summer like sweet fresh strawberries. Our chicken and strawberry salad makes the best Keto summer comfort food, rich with flavor and healthy fats. This makes a great sharing salad, perfect for long summer days when you are craving something hearty but don’t want to cook!
Keto Summer Salad Ingredients
This Keto salad is prepared with a base of protein rich spinach, aromatic basil, creamy avocado and sweet strawberries. The salad is tossed with rotisserie chicken and crunchy toasted almonds for texture. The salad is then finished with a sweet balsamic and olive oil dressing.
Keto Salad Tips
To make the best Keto comfort food it’s all about balancing the flavors and textures as well as keeping things simple. We have added strawberries to provide sweetness, almonds for crunch and avocados for creaminess. We have used sliced rotisserie chicken which makes this super easy to prepare. You can either purchase rotisserie chicken from the deli counter or use leftover cold chicken from a roast!
Net Carbs
4.1 g
Fiber
6.4 g
Total Carbs
10.5 g
Protein
34.1 g
Fats
29.2 g
435 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Rotisserie Chicken
15 ounce
Strawberries
8 medium - 1 1/4" diameter
Baby Spinach
4 cup
Extra Virgin Olive Oil
2-½ tablespoon
Avocado
2 each
Almonds, Raw
2 tablespoon, whole pieces
Balsamic Vinegar
1 tablespoon
Basil, Fresh
⅓ cup, whole pieces
Salt, Sea Salt
¼ teaspoon
Black Pepper, Ground
⅛ teaspoon
Recipe Steps
steps 4
12 min
Step 1
Add the almonds to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until warm and lightly golden. Keep an eye on these to ensure they do not burn.Step 2
Add four packed cups of baby spinach and the basil to a large salad bowl. Thinly slice the avocado and add to the bowl. Quarter the strawberries and add. Toss to combine.Step 3
Tear the chicken into bite sized chunks. Arrange throughout the salad. Whisk together the vinegar, oil, salt and pepper.Step 4
Drizzle the dressing over the salad and toss gently to combine. Scatter the almonds over the salad. Serve immediately.
Comments
gracnote1952 4 years ago
Fun salad! I don’t eat chicken so I substituted sheep feta. Since I only had a 50/50 salad mix, that’s what I used for greens. I usually make a salad with about 3 oz greens for myself so that’s what I did, and then weighed out the other ingredients as if I was making only 1 salad instead of four. It is very tasty and satisfying. I paired it with a glass of dry red wine.
recipewriter 4 years ago
Thank you for your feedback :)
Nancy 4 years ago
2122q21222
lthompson227@hotmail.com 4 years ago
Delicious salad!
recipewriter 4 years ago
Thank you!