Strawberry Chicken Salad Low Carb Recipes

STRAWBERRY CHICKEN SALAD

Steps:

• Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
• Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
• Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
• Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
• Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
• Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
• For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
• Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

STRAWBERRY CHICKEN SALAD -LOW CARB

Steps:

• Drain canned chicken & place in a bowl.
• Add Poppy Seed Dressing and mayo.
• Add sliced almond, salt & pepper.
• Slowly mix in the chopped strawberries.
• Eat with celery sticks or toasted low carb tortillas cut into crackers or in lettuce boats.
• Enjoy.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.