Keto Comfort Food Chicken and Strawberry Summer Salad

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    4 min

  • ready time

    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

Keto Comfort Food Chicken and Strawberry Summer Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Rotisserie Chicken

    Rotisserie Chicken

    15 ounce

  • Strawberries

    Strawberries

    8 medium - 1 1/4" diameter

  • Baby Spinach

    Baby Spinach

    4 cup

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2-½ tablespoon

  • Avocado

    Avocado

    2 each

  • Almonds, Raw

    Almonds, Raw

    2 tablespoon, whole pieces

  • Balsamic Vinegar

    Balsamic Vinegar

    1 tablespoon

  • Basil, Fresh

    Basil, Fresh

    ⅓ cup, whole pieces

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper, Ground

    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 1
  • 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 2
  • Step 3

    Tear the chicken into bite sized chunks. Arrange throughout the salad. Whisk together the vinegar, oil, salt and pepper.
    Step 3
  • Step 4

    Drizzle the dressing over the salad and toss gently to combine. Scatter the almonds over the salad. Serve immediately.
    Step 4

Comments 5

  • gracnote1952

    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

      recipewriter 4 years ago

      Thank you for your feedback :)

  • Nancy

    Nancy 4 years ago

    2122q21222

    • lthompson227@hotmail.com

      lthompson227@hotmail.com 4 years ago

      Delicious salad!

      • recipewriter

        recipewriter 4 years ago

        Thank you!