Chicken Spinach Blueberry Salad with Parmesan Cheese
This great Chicken Spinach Blueberry Salad with Parmesan cheese and balsamic dressing is a fast and easy low carb meal perfect for any ketogenic diet.
Servings 2 people
Calories 519kcal
Ingredients
Chicken Spinach Blueberry Salad
- 8 ounces chicken tenders or chicken breast
- 6 cups baby spinach (170 g)
- 2 slices red onion (paper thin)
- 2 oz fresh blueberries
- ½ ounce sliced almonds (toasted or raw)
- 1 ounce shaved Parmesan cheese
Balsamic Dressing
- ¼ cup extra light olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 2 teaspoon minced red onion
- ½ teaspoon dijon mustard
- ½ teaspoon low carb sugar
- ⅛ teaspoon dried thyme
- 1 pinch each salt and pepper
Instructions
- Grill or saute chicken until cooked through or use 6 ounces of rotisserie. Cut chicken into bit sized pieces. While the chicken is cooking, toast the almonds, slice and mince the onion, and make the balsamic dressing.
- Toast the sliced almond in a dry frying pan over medium heat until fragrant and barely beginning to brown. Remove to cool.
- Add the ingredients for the balsamic salad dressing to a small bowl and blend with a stick blender. Alternately add the ingredients to a mini food processor or place them into a glass jar and shake by hand.
- Arrange the spinach on two large dinner plates. Evenly divide the spinach between the two plates. Top with the remaining ingredients and the dressing. Makes 2 large salads.
Notes
Nutrition Facts
Chicken Spinach Blueberry Salad with Parmesan Cheese
Amount Per Serving
Calories 519
Calories from Fat 342
% Daily Value*
Fat 38g58%
Carbohydrates 10g3%
Fiber 4g17%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Fiber: 4g | Calories: 519kcal | Fat: 38g | Protein: 35g | Carbohydrates: 10g