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prep time
10 min
cook time
25 min
ready time
35 min
Keto Warm Spinach Salad with Chicken
If you're looking for nutritious, quick, and easy Keto meals that will keep you full for hours, try our simple warm Keto chicken spinach salad. This fantastic recipe is among our favorite quick Keto lunch ideas you can prepare for yourself and your family. Tender chicken bites are sauteed with peppers, mushrooms, and green beans and then combined with fresh spinach and avocado for a complete Keto-friendly meal that will boost your energy and keep you satisfied until dinner. You can add some other fresh veggies of choice, such as cherry tomatoes, asparagus, or cucumbers – the options are truly endless. Optionally, season everything with some fresh or dried herbs, more salt, or black pepper to taste, and enjoy the salad immediately or store it for later.
How to make this salad vegetarian?
You can omit the chicken entirely in this recipe and replace it with some hard-boiled eggs. In that case, add the eggs with avocado and spinach. Some crumbled feta cheese would also work perfectly for this recipe.
How to store the leftovers?
Store the leftovers in air-tight containers and refrigerate for a few days. Drizzle with olive oil and lime juice before serving.
Net Carbs
4.1 g
Fiber
4 g
Total Carbs
8.5 g
Protein
25.8 g
Fats
16.2 g
277 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken breast
220 g
Extra virgin olive oil
1 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Green beans (string beans), raw
120 g
Green bell peppers, raw
80 g
Mushrooms
100 g
Avocado
0.5 each
Spinach
50 g
Parsley
0.25 cup
Extra virgin olive oil
1 tbsp
Lime juice, canned, bottled or boxed
1 tbsp
Recipe Steps
steps 5
35 min
Step 1
Cut the meat into bite-sized pieces. Heat one tablespoon of olive oil in a large pan over medium-high heat. Season the meat with salt and pepper and add to the pan. Cook for 8-10 minutes, stirring occasionally.Step 2
Cut the green beans into smaller pieces. Slice the mushrooms. Roughly chop the pepper. Add the green beans, mushrooms, and peppers to the pan and stir well. Continue to cook for another 15 minutes over medium heat. Stir occasionally.Step 3
Remove from the heat once everything is fully cooked through and the liquid has evaporated. Taste and optionally add more salt or pepper. Allow it to cool until slightly warm.Step 4
Meanwhile, roughly chop the parsley and spinach. Peel and chop the avocado. Add the chicken mixture to a bowl along with chopped avocado, spinach, and parsley. Mix well.Step 5
Transfer the salad to serving plates. Drizzle with olive oil and lime juice. Add more salt or pepper to taste and serve immediately. Enjoy!
