Low Carb Chicken Salad

Low Carb Chicken Salad

A deliciously simple low carb chicken salad packed with nutrition, perfect for lunch or on-the-go meals.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 2 servings

Course: Lunch, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups mixed greens (spinach, arugula, or kale) Chose your favorite leafy greens.
1 cup cooked chicken, shredded or diced Pre-cooked chicken saves time.
1/2 cup cherry tomatoes, halved Provides a burst of sweetness.
1/4 cup cucumber, diced Adds crunch.
1/4 cup cheese (feta, mozzarella, or cheddar) Choose your preferred cheese.
1 each avocado, sliced Add just before serving to prevent browning.
to taste olive oil For drizzling.
to taste salt and pepper Freshly ground is best.
optional balsamic vinaigrette or a low-carb dressing of your choice For added flavor.

Method

Preparation

Start by washing your mixed greens and placing them in a large bowl.
Add the cooked chicken on top of the greens, along with the cherry tomatoes and diced cucumber.
Sprinkle the cheese over the mixture, then gently toss everything together.
Add the avocado slices last, being careful not to mash them.
Drizzle with olive oil and season with salt and pepper to taste. If desired, add a drizzle of balsamic vinaigrette or your preferred dressing.
Serve immediately, or store in the fridge for up to 3 days.

Notes

To keep lunches fresh, store them in airtight containers in the refrigerator. For meal prep, consider keeping the dressing separate until you’re ready to eat to maintain the crisp texture.