Keto Raspberry Chicken Parmesan Salad Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
4.4/5
(2786 reviews)
Keto Raspberry Chicken Parmesan Salad
Zylo Recipes

Description

This chicken and parmesan salad with raspberry vinaigrette is a delightful dance of colors and flavors. Imagine crisp lettuce and peppery arugula mingling with delicate shavings of parmesan, all crowned with tender, seasoned chicken breast. But the true heart of this salad is the vibrant raspberry vinaigrette.

Its beautiful pink hue hints at the sweet and tangy experience to come. The dressing itself is a creamy emulsion, bursting with the essence of ripe raspberries and a subtle citrusy brightness that awakens the palate. The fruity notes complement the savory chicken and cheese, creating a harmonious balance of taste.

This salad is substantial enough to serve as a satisfying main course for lunch or dinner, thanks to the protein-rich chicken. Feel free to personalize it with your favorite additions. Consider the juicy sweetness of fresh raspberries, strawberries, or blueberries to enhance the berry profile.

For a delightful crunch and added texture, pecans or cashews would be a wonderful inclusion. Cheese lovers might experiment with swapping the parmesan for creamy, whole-milk mozzarella, which melts beautifully into the vinaigrette, creating an even richer experience. While the raspberry vinaigrette's sweetness limits vegetable pairings, crisp chopped cucumbers or sweet grape tomatoes can add a refreshing counterpoint.

This salad is not just for special occasions; it's also perfect for meal prepping. Prepare the chicken, salad greens, and raspberry vinaigrette separately. Store them in airtight containers, and then combine them when you're ready for lunch.

The salad tastes equally delicious whether the chicken is served warm or cold, offering versatility for any time of year. The combination of textures and tastes ensures that each bite is an experience. This salad is a celebration of simple ingredients transformed into something truly special.

It's a healthy, flavorful, and satisfying meal that is sure to brighten your day.

Preparation Time

Prep Time
20 min
Cook Time
10 min
Total Time
30 min

Nutrition Information

Per 1 serving serving
C
Calories
450 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
35 g

C
Fats
30 g
Saturated Fats 12 g
Unsaturated Fats 15 g

Cholestrol 120 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    8 oz
    2.
    Salt
    Salt
    0.13 tsp
    3.
    Black pepper
    Black pepper
    0.13 tsp
    4.
    Lemon pepper seasoning
    Lemon pepper seasoning
    0.13 tsp
    5.
    Onion powder
    Onion powder
    0.25 tsp
    6.
    Garlic powder
    Garlic powder
    0.25 tsp
    7.
    Italian seasoning
    Italian seasoning
    0.25 tsp
    8.
    Olive Oil
    Olive Oil
    1 tsp
    9.
    Raspberries
    Raspberries
    0.5 cup, whole pieces
    10.
    Liquid stevia
    Liquid stevia
    2 Drop
    11.
    Balsamic vinegar
    Balsamic vinegar
    1 tbsp
    12.
    Extra virgin olive oil
    Extra virgin olive oil
    0.25 cup
    13.
    Lemon juice
    Lemon juice
    0.75 tsp
    14.
    Salt
    Salt
    0.13 tsp
    15.
    Basil
    Basil
    1 leaf
    16.
    Romaine lettuce
    Romaine lettuce
    2 oz
    17.
    Arugula
    Arugula
    1 oz
    18.
    Salt
    Salt
    0.13 tsp
    19.
    Black pepper
    Black pepper
    0.13 tsp
    20.
    Parmesan cheese
    Parmesan cheese
    1 oz

Instructions

    1.
    Slice chicken breasts into thin pieces, or pound the breasts flat with a kitchen mallet. Season the breasts with salt, pepper, lemon pepper, onion powder, garlic powder, and Italian seasoning. Then, start heating the olive oil in a pan over high heat.
    2.
    Fry the chicken breasts on both sides in the hot pan until cooked through - about 8-10 minutes. Leave the chicken aside to cool while you make the remainder of the recipe. After the chicken has rested for a few minutes, chop it into pieces.
    3.
    To make the raspberry vinaigrette, blend raspberries in a blender or bullet blender until they’re totally pulverized. Add the blended raspberries to a strainer or some sort of cheesecloth or flour sack cloth to strain the juice from the raspberries. Discard the pulp and seeds.
    4.
    Return the raspberry juice to your blender. Blend liquid stevia, balsamic vinegar, extra virgin olive oil, lemon juice, salt, and chopped basil into the raspberry juice to complete the vinaigrette. Leave this aside while you go make the salad.
    5.
    In a large mixing bowl, combine chopped romaine lettuce and arugula with pinches of salt and pepper to season the salad. Now, dress the salad with the raspberry vinaigrette and toss the ingredients together. Add chopped chicken and shaved parmesan to the salad to finish.