Italian Keto Chicken Salad with Sun-Dried Tomatoes

Dive into the flavors of Italy with this delectable Italian Keto Chicken Salad, bursting with sun-dried tomatoes, fresh herbs, and succulent chicken, all while keeping it low-carb.

Course Lunch

Cuisine Italian

Keyword Italian Keto Chicken Salad, Keto Lunch Recipes, Low Carb Chicken Salad, Sun-Dried Tomato Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 375kcal

Equipment

Grill or stovetop pan
Mixing bowls
Whisk
Salad bowl
Knife
Cutting board

Ingredients

1 pound Chicken breasts, boneless and skinless
2 tablespoons Olive oil
1 tablespoon Italian seasoning
½ teaspoon Salt
¼ teaspoon Black pepper
4 cups Mixed salad greens
½ cup Sun-dried tomatoes, chopped
¼ cup Red onion, thinly sliced
¼ cup Fresh basil leaves, chopped
½ cup Feta cheese, crumbled
¼ cup Kalamata olives, pitted and halved
¼ cup Extra virgin olive oil
2 tablespoons Red wine vinegar
1 teaspoon Dijon mustard
1 Garlic clove, minced
¼ cup Parmesan cheese, shaved

Instructions

Start by preheating your grill or pan on medium-high heat. In a bowl, toss the chicken breasts with olive oil, Italian seasoning, salt, and black pepper, ensuring they are well-coated.
Place the chicken on the grill or pan and cook for about 7-8 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, remove from heat and let it rest for a few minutes before slicing into strips.
In a large salad bowl, combine the mixed greens, sun-dried tomatoes, red onion, fresh basil, feta cheese, and Kalamata olives.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic to create the dressing.
Drizzle the dressing over the salad mixture and toss gently to coat.
Top the salad with the sliced grilled chicken and garnish with shaved Parmesan cheese.
Serve immediately or refrigerate until ready to serve.

Notes

For a dairy-free version, omit the feta and Parmesan cheese.

Adjust the seasoning to your preference, and consider adding a pinch of red pepper flakes for a spicy kick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken can be served warm or cold, making it perfect for meal prep.

If sun-dried tomatoes in oil are used, you may reduce the extra virgin olive oil in the dressing to balance the flavors.

Nutrition