Low-Carb Middle Eastern Chicken Salad

Low-Carb Middle Eastern Chicken SaladPin recipeFollow us 49.4k

Looking for a nutritious meal to break your fast on a ketogenic diet? Try this warming spiced chicken salad. It's ideal for those who do intermittent fasting and need a higher-calorie meal.

There's nothing quite like a salad that crisps, crunches and delivers on flavour when the weather is warm. This low-carb Middle Eastern Chicken salad does that and then some! The perfect balance of low carb veggies, dressed to impressed in a lemon oil dressing.

The Middle Eastern marinade on the chicken adds a beautifully warming depth of flavour too. I like to pack this salad up in a lunchbox and take to work. It’s great after a long busy day too. Fuss free and a keto family favourite. Why not try making the chicken into kebabs for a BBQ too?

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Hands-onOverall

Nutritional values (per serving)

10.5 grams 8.1 grams 36.1 grams 55.3 grams 8.6 grams 704 calories
Total Carbs18.6grams
Fiber8.1grams
Net Carbs10.5grams
Protein36.1grams
Fat55.3grams
of which Saturated8.6grams
Energy704kcal
Magnesium82mg (20% RDA)
Potassium1,319mg (65% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%)

Ingredients (makes 1 serving)

Marinade:
Salad:
  • 1 chicken breast (140 g/ 4.9 oz)
  • ½ cup baby kale or any leafy greens of your choice (25 g/ 0.9 oz)
  • 4-5 cherry tomatoes (40 g/ 1.4 oz)
  • 2 tbsp chopped black olives (25 g/ 0.9 oz)
  • 1 small red pepper (60 g/ 2.1 oz)
  • 1 tbsp extra virgin olive oil (15 ml)
  • ⅓ medium avocado (50 g/ 1.8 oz)
  • ½ small cucumber (50 g/ 1.8 oz)
  • Optional: freshly chopped parsley
Dressing:

Instructions

  1. Mix all the marinade ingredients together in a bowl.
  2. Add the chicken breast, coat in the Middle Eastern marinade and leave in the fridge for a few hours, ideally over night. If you’re in a rush, you don’t need to marinate, it just helps the flavours infuse. Low-Carb Middle Eastern Chicken Salad
  3. Preheat the oven to 190 C/ 375 F (fan assisted). Place the marinated chicken breast on a baking sheet, lined with a sheet of greaseproof paper. Roast in the oven for 30 - 40 minutes until cooked all the way through. After 20 minutes, drain any juices and turn over the breast for even cooking.
  4. Place the red pepper on a baking tray. Cut in half, remove the seeds and drizzle with 1 tablespoon of olive oil and roast in the oven for 20 - 25 minutes. Once cooked, but whilst still hot, place in a sandwich bag for 3 minutes. This ‘self steaming’ action makes the skin easy to peel off. Remove the skin and chop the roasted pepper into chunks.
  5. Meanwhile prepare the rest of the salad. Chop the tomatoes, avocado, olives and cucumber into small cubes, but keep them separate.
  6. Prepare the dressing by simply mixing all the ingredients together in a small bowl. Fold the dressing into the peppers, kale and tomatoes.
  7. When the chicken is cooked, remove from the oven and allow to stand for 3 minutes to cool slightly. Chop into small cubes or slices. Arrange the chopped salad in sections. Option to mix all the salad ingredients together in one big bowl and massage in the dressing with your fingers. Either way, equally delicious. Optionally, garnish with fresh parsley. Low-Carb Middle Eastern Chicken Salad

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By Jo Harding
Creator of PaleoCrust.com

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. My food approach is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, healthy fats, eggs, nuts, organic meat, fish and some low GI fruits as a treat.

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Comments (2)

This looks great but couldn't be a meal for me if the calorie count is accurate. Weight maintenance means I'm only at approximately 1300 or so a day. I don't understand how this salad has so many calories?!

Reply

Hi Kathy, this salad uses a few high-fat ingredients such as olive oil (almost 3 tablespoons), olives and avocado. As I mentioned in the note in the intro, it's meant to be a meal suitable for those who do intermittent fasting. If you only eat 2 meals per day like I do on most days, it is actually not that high.
I don't count calories but on most days I eat 1800-2200 kcal per day (weight maintenance). This is, of course, different for everyone but I do think that for "weight maintenance", your calorie limit is way too low. Check out this tool - I hope this helps!  KetoDiet Buddy - Easy Way to Calculate Your Macros on a Ketogenic Diet

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