Keto Chicken Salad Recipe with Lemon and Strawberries
As the gray dullness of winter sets in, this savory keto chicken salad recipe never fails to brighten up my outlook, along with these crunchy raw keto salad toppings.
Get a taste of summer any time of year with this refreshing keto salad recipe with lemon and strawberries, without forgetting to add some low-carb green vegetables to it.
How to Shred Chicken
Sure, you could just slice or dice your chicken for this ketogenic salad recipe – and that’s perfectly fine –but it never hurts to try a new technique, or a new method for an old technique.
There are tons of ways to shred a chicken. The good news is, you kind of can’t go wrong.
If you’re a hands-on person, you can just rip it apart with your hands. It feels very primal.
If ripping is not your style, you can just break up the meat with two forks, using one as an anchor and the other to pull it apart.
If you’re working with boneless breasts you can use a mixer to do the work. This may be the quickest method, as it’ll be good to go in a couple minutes.
I typically like to use forks, because I get a lighter consistency.
Picking up a pre-cooked rotisserie chicken to save on time without sacrificing taste. Just make sure you leave some of the skin on to add in some flavor to your keto chicken salad recipe.
Check this list for other chicken salad recipes ideas if you’re not on a low-carb diet.
- 100 g salad greens
- 1 cup (125 g) chicken meat, shredded (choose pieces with the skin as well)
- 2 strawberries, diced
- 2 Tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) lemon juice
- 1 Tablespoon crunchy keto salad topping (optional)
Toss all the ingredients together and enjoy.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: Large bowl
- Calories: 500
- Sugar: 3 g
- Fat: 35 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 20 g