How to make Keto Chicken Salad


What if I told you that you could make this amazing chicken, bacon, ranch, and sun-dried tomato salad then serve it either hot on top of zoodles or cold on top of a bed of lettuce? Fortunately, unlike certain 90’s movies you don’t actually have to choose.

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How to make Keto Chicken Salad



2 tablespoons olive oil

1.1 pounds (2-large) chicken breasts, diced

1 clove garlic, minced

5 slices bacon, chopped

1 cup sliced mushrooms

cup fresh basil

5 ounces fresh spinach

3-4 small sun-dried tomatoes

1 cup ranch dressing




1. Preheat a frying pan over medium heat. Add the olive oil, then once it’s hot brown the chicken. When the chicken is nearly done, mix in the garlic then cook until the chicken is completely cooked through. Remove the chicken and garlic from the pan then set aside.


2. Add the bacon to the pan then cook until it’s crisped up. Add the bacon to the bowl of chicken.


3. Add the raw mushrooms, basil, and a handful of the spinach. Mix together until the spinach wilts.


Mixing chicken and mushrooms together.

4. Add the remaining spinach to a serving bowl. Spoon the chicken onto the top of the salad. Garnish with the sun-dried tomatoes and serve with ranch dressing.


Keto Chicken Salad

This makes a total of 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad. Each serving comes out to be 725.12 Calories, 57.29g Fats, 5.38g Net Carbs, and 37.86g Protein.


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