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Rosemary Chicken Salad with Herb Balsamic Vinaigrette

By Jason Fung, MD

Rosemary Chicken Salad with Herb Balsamic Vinaigrette

Cooking with herbs can be very intimidating, especially if you are looking for a quick and easy keto meal, but adding some fresh flavor to your salad is so easy! All it takes is a tablespoon or two of the right herb to elevate your lunch salads from run-of-the-mill to OMG. Recipe from ruled.me
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American
Servings 6
Calories 341 kcal

Ingredients
  

  • 2 tbsp rosemary finely chopped
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 tsp garlic paste
  • 1 tbsp mayonnaise
  • 21 oz chicken breasts
  • 6 cups spring mix salad
  • 10 cherry tomatoes halved
  • 1/2 medium avocado sliced
  • 1 oz purple onion sliced
  • 2 tbsp parmesan cheese shredded
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Finely chop the rosemary. Half will be used to make the vinaigrette while the other will season the chicken.
  • Make the vinaigrette by combining oil, vinegar, garlic paste, mayonnaise and rosemary in a jar with a lid.
  • Seal the jar and shake vigorously to combine. Set aside while you prepare the chicken.
  • Sprinkle the chicken with the rest of the rosemary and a pinch of salt and pepper.
  • Heat a skillet to medium and cook the chicken for about 20 minutes, turning half way through. Make sure the chicken is cooked to an internal temperature of 165°F.
  • Set the chicken aside to rest.
  • Assemble the salad on a large platter or in individual bowls with a base of spring greens followed by the cherry tomatoes, sliced onion, and avocado.
  • Slice the chicken and place on top of your salad. Sprinkle with Parmesan and drizzle with dressing.

Nutrition

Nutrition Facts
Rosemary Chicken Salad with Herb Balsamic Vinaigrette
Amount per Serving
Calories
341
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
66
mg
22
%
Sodium
 
560
mg
24
%
Potassium
 
604
mg
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
20
mg
24
%
Calcium
 
49
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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