#1 Low Carb & Keto Diet App Since 2010
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prep time
5 min
cook time
14 min
ready time
19 min
Low Carb Poached Chicken Salad
This keto salad uses tender poached and shredded chicken breast with tangy blue cheese, sour cranberries and crunchy walnuts.
Perfect for lunches or a light dinner!
Net Carbs
7.3 g
Fiber
3.1 g
Total Carbs
10.5 g
Protein
43.4 g
Fats
38.3 g
556 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Arugula
4 cup
Blue Cheese
2-½ ounce
Boneless Skinless Chicken Breast
2 small - split
Olive Oil
2 tablespoon
Balsamic Vinegar
1 tablespoon
Chicken Bouillon Cubes by Tone's
1 cube
Rosemary, Dried
1 teaspoon
Walnuts
¼ cup
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Reduced Sugar Craisin Dried Cranberries by Ocean Spray
1 tablespoon
Recipe Steps
steps 5
19 min
Step 1
Add the chicken breasts to a large pan and cover with water. Bring to a boil and crumble in the stock cube and add the thyme. Reduce to a simmer for 8 minutes or until the chicken is cooked through but still tender.Step 2
Remove the chicken from the stock and shred with two forks.Step 3
Arrange the arugula in a large salad bowl and scatter over the shredded chicken.Step 4
Crumble over the blue cheese and roughly break the walnuts. Scatter over the cranberries.Step 5
Whisk together the balsamic, oil, salt and pepper. Drizzle over the salad and toss to combine.
