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I love this salad.
You can eat it warm or cold, or you can toss it through a cream sauce and serve it over zoodles as a hearty main dish. With just 3 grams of net carbs per serving, it’s a great dish for those who keep their carb intake ultra low when following a healthy high-fat diet. It’s a good source of vitamins and minerals, especially potassium - an electrolyte often deficient in modern diets.
Any way you eat it, you’re sure to enjoy this delicious combination. It’s ideal for lunch boxes and it’s fast to throw together too, which gives it an extra tick in my book. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs3.3 grams
Protein35.3 grams
Fat43.7 grams
Calories553 kcal
Calories from carbs 2%, protein 26%, fat 72%
Total carbs4.8 gramsFiber1.6 gramsSugars1.4 gramsSaturated fat11.1 gramsSodium537 mg(23% RDA)Magnesium81 mg(20% RDA)Potassium892 mg(45% EMR)
Ingredients (makes 4 servings)
- 2 large chicken breasts (500 g/ 1.1 lb)
- 4-5 slices bacon (125 g/ 4.4 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 pack fresh spinach (150 g/ 5.3 oz)
- 1 garlic clove, minced
- 3-4 pieces sun-dried tomatoes (15 g/ 0.5 oz)
- 1 cup sliced mushrooms (70 g/ 2.5 oz)
- small bunch of fresh basil
- 1 cup Keto Ranch Dressing (or use dairy-free Paleo Ranch Dressing)
Instructions
- Cut the chicken and bacon into bite sized pieces. Finely dice the garlic.
- Heat the olive oil in a frying pan and brown the chicken in batches, along with the garlic. Place chicken in a bowl and then cook bacon.
- Place the chicken and the bacon in a large bowl. Add sliced raw mushrooms.
- Add shredded basil and one handful of spinach, sliced finely. Mix together until the spinach wilts.
- Place the remainder of the spinach in a serving bowl and spoon the chicken mix over the top.
- Sprinkle the sun-dried tomato on top of it and serve with Keto Ranch Dressing.
- Store in the refrigerator, covered for 2 days.
Chicken Bacon & Spinach Salad
Step by Step
Ingredients
- 2 large chicken breasts (500 g/ 1.1 lb)
- 4-5 slices bacon (125 g/ 4.4 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 pack fresh spinach (150 g/ 5.3 oz)
- 1 garlic clove, minced
- 3-4 pieces sun-dried tomatoes (15 g/ 0.5 oz)
- 1 cup sliced mushrooms (70 g/ 2.5 oz)
- small bunch of fresh basil
- 1 cup Keto Ranch Dressing (or use dairy-free Paleo Ranch Dressing)
Instructions
- Cut the chicken and bacon into bite sized pieces. Finely dice the garlic.
- Heat the olive oil in a frying pan and brown the chicken in batches, along with the garlic. Place chicken in a bowl and then cook bacon.
- Place the chicken and the bacon in a large bowl. Add sliced raw mushrooms.
- Add shredded basil and one handful of spinach, sliced finely. Mix together until the spinach wilts.
- Place the remainder of the spinach in a serving bowl and spoon the chicken mix over the top.
- Sprinkle the sun-dried tomato on top of it and serve with Keto Ranch Dressing.
- Store in the refrigerator, covered for 2 days.
Nutrition (per serving)
Calories553kcal
Net Carbs3.3g
Carbohydrates4.8g
Protein35.3g
Fat43.7g
Saturated Fat11.1g
Fiber1.6g
Sugar1.4g
Sodium537mg
Magnesium81mg
Potassium892mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.3 g | 35.3 g | 43.7 g | 553 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 28.1 g | 3.3 g | 150 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 4.3 g | 7.8 g | 88 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Spinach, fresh |
| 0.5 g | 1.1 g | 0.1 g | 9 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Sun-dried tomatoes (in oil, drained) |
| 0.7 g | 0.2 g | 0.5 g | 8 kcal |
| Mushrooms (white), fresh |
| 0.4 g | 0.5 g | 0.1 g | 4 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Keto Ranch Dressing (KetoDiet blog) |
| 1.4 g | 0.9 g | 25.1 g | 233 kcal |
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