Keto Chicken And Spinach Salad Recipe

About this recipe

A delicious and nutritious keto-friendly dinner featuring tender chicken, fresh spinach, and a flavorful almond crunch.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• - Cooks & Co Sliced Mushrooms
• 200 G Authentic Greek Yogurt
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• 125G Valencia Fried Almonds With Salt, 125G
• 600G Picard Organic Spinach Leaves
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Heat a non-stick skillet over medium heat and spray with cooking spray. Cook 3 chicken breasts until fully cooked, about 6-8 minutes per side. Let cool slightly, then cut into cubes.
2. 2. In a bowl, combine the chicken cubes with 100 ml of keto-friendly Catalina dressing and let marinate for 10 minutes.
3. 3. While the chicken marinates, toast 50 g of almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside.
4. 4. Wash and dry 200 g of fresh spinach leaves. Slice 100 g of mushrooms and shred 100 g of Swiss cheese.
5. 5. In a large salad bowl, toss the marinated chicken, spinach, mushrooms, and Swiss cheese together. Sprinkle the toasted almonds on top.
6. 6. Serve immediately as a satisfying keto dinner.