Keto Spinach Salad Recipes

KETO SPINACH SALAD WITH COCONUT-BREADED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Use avocado oil to heavily grease a rimmed baking sheet.
• Place coconut flakes in the bowl of a food processor. Pulse just until flakes are coarsely ground; do not process to a powder. Transfer to a medium bowl and add Cajun seasoning; toss to combine.
• Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer to the bowl of seasoned coconut and roll each thigh around until well coated. Place breaded chicken on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the broiler and broil until extra crispy (if desired), about 1 minute. Remove from the oven and slice.
• Divide spinach among 4 large dinner plates. Top with celery, onions, and sliced chicken. Pour ranch dressing into 4 small ramekins and serve with salads.

KETO SPINACH ARTICHOKE CHICKEN SALAD

Steps:

• 1. In a large mixing bowl, combine chicken, peppers, onion, spinach, and artichoke hearts. Stir to combine. Set aside. 2. In a medium mixing bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, pepper, salt, and smoked paprika. Using an electric mixer, beat until mixture is smooth and combined, 1-2 minutes. 3. Pour dressing over chicken mixture. Stir to completely combine. Add cheeses and stir to combine. Serve immediately or chill in the refrigerator until ready to serve.