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prep time
1 h 8 min
cook time
7 min
ready time
1 h 15 min
Keto Cold Italian Broccoli Salad with Chicken
What makes this side salad inspired by Italian cuisine? Loads of olive oil, a splash of white wine vinegar, Italian seasonings and spices, and the freshest mozzarella you can get your hands on. This salad is made even more filling with the addition of juicy chicken breast.
Net Carbs
3 g
Fiber
2.5 g
Total Carbs
5.6 g
Protein
8.2 g
Fats
10.3 g
140 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
3-½ oz
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Paprika
⅛ teaspoon
Olive Oil
1 teaspoon
Broccoli Frozen Unprepared
4 ounce
Portabella Mushrooms, Raw
1-½ ounce
Grape Tomato
1-½ ounce
Mozzarella Cheese
1-½ ounce
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Italian Seasoning
½ teaspoon
Garlic, Fresh
½ teaspoon
Olive Oil
1 teaspoon
White Wine Vinegar by Alessi
½ teaspoon
Lemon Juice, Fresh
½ teaspoon
Recipe Steps
steps 3
1 h 15 min
Step 1
Chop the chicken into small, bite-sized pieces. Toss the pieces in a pan with the salt, pepper, paprika, and olive oil. Cook the chicken over high heat until the chicken is cooked through with charred, golden edges. When the chicken has cooled down enough, set the chicken in a bowl to cool thoroughly in your refrigerator.Step 2
Dice THAWED broccoli, portabella mushrooms, grape tomatoes, and whole milk mozzarella. Combine these ingredients in a bowl together with the remaining ingredients. Wrap the bowl and set this in your refrigerator to marinate for 1 hour while the chicken cools.Step 3
When ready to serve, stir the chicken and broccoli salad together.
