Keto Spinach Salad With Chicken And Mushrooms Recipe

About this recipe

A hearty and keto-friendly dinner salad featuring tender chicken breasts, roasted portobello mushrooms, and fresh spinach, all tossed in a flavorful Italian dressing.

Ingredients

• 250 g Spinach - Chopped
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Premium Sambhar Onion
• 200 g Portobello Mushroom (Punnet)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 2 ltr Figaro Extra Light Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. Preheat oven to 450°F (230°C).
2. 2. Place 1 sliced onion on a baking sheet and toss with 2 tablespoons of olive oil. Arrange 4 portobello mushrooms, stemmed and sliced, in a single layer on the same sheet. Roast for 25 minutes or until the vegetables are tender.
3. 3. While the vegetables roast, season 2 chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
4. 4. In a large bowl, toss 1 package of fresh spinach leaves with 1/4 cup of lemon juice.
5. 5. Arrange the dressed spinach on a serving platter. Top with the roasted mushrooms, onions, and sliced chicken. Sprinkle with 2 tablespoons of grated Parmesan cheese, if desired.
6. 6. Serve immediately and enjoy your keto-friendly dinner salad.