Pecan Crusted Keto Chicken Salad
ChefKetogenic.comDifficultyBeginnerThis keto chicken salad is perfect for summer and is made with pecan-crusted chicken breast, mixed greens, baby cucumber, cherry tomatoes, red onions, and is dressed with a Balsamic vinaigrette. It is packed with proteins and is low carb, thus making it a keto-friendly bowl.
Serving Size 1/2 salad
Servings 2
Net Carbs
- Amount Per Serving
- Calories 355
- % Daily Value *
- Total Fat 30.4g47%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 2g8%
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a non-stick pan and lightly toast the pecans till they turn slightly brown. Cool and then grind them roughly in a food processor or grinder. Keep aside.
Next, coat the chicken breast with the coarsely ground pecans. Heat olive oil in a pan and fry pecan crusted chicken breast, flipping it over on the other side till it is cooked. Slice the cooked chicken breasts and keep aside.
Prep the vegetables by washing the salad greens and placing them in a salad spinner to spin dry. Slice the baby cucumbers and dice the cherry tomatoes and slice red onions thinly.
Season with salt and coarse ground pepper and squeeze some lemon juice and add the red onions and mix well.
Assemble the salad in a bowl by making a bed of the mixed salad greens and topping it with sliced pecan crusted chicken slices, cucumbers, and cherry tomatoes.
Finally, drizzle the Balsamic vinaigrette over the salad just before serving.
Ingredients
Ingredients
Directions
Directions
Heat a non-stick pan and lightly toast the pecans till they turn slightly brown. Cool and then grind them roughly in a food processor or grinder. Keep aside.
Next, coat the chicken breast with the coarsely ground pecans. Heat olive oil in a pan and fry pecan crusted chicken breast, flipping it over on the other side till it is cooked. Slice the cooked chicken breasts and keep aside.
Prep the vegetables by washing the salad greens and placing them in a salad spinner to spin dry. Slice the baby cucumbers and dice the cherry tomatoes and slice red onions thinly.
Season with salt and coarse ground pepper and squeeze some lemon juice and add the red onions and mix well.
Assemble the salad in a bowl by making a bed of the mixed salad greens and topping it with sliced pecan crusted chicken slices, cucumbers, and cherry tomatoes.
Finally, drizzle the Balsamic vinaigrette over the salad just before serving.
