Chicken Blueberry Salad
This low-carb blueberry chicken salad is filled with all of your favorites: grilled chicken, blue cheese, walnuts, avocados, red onion, and blueberries! Topped with a delicious homemade keto poppy seed dressing!
Servings: 8 servings
Calories: 504kcal
Ingredients
For the dressing:
- ¾ Cup Mayonnaise
- 2 Teaspoons Powdered Erythritol
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Poppy Seeds
- ½ Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Cup Olive Oil
- Black Pepper as desired
Remaining Salad Ingredients
- 3 to 4 Chicken Breast skinless, boneless
- 1 11 Ounce Mixed Salad Greens
- 1 4-ounce Blue Cheese crumbled
- 1 Cup Walnuts coarsely chopped
- ¼ Cup Red Onion thinly sliced
- 2 Avocados sliced or diced
- 2 cups Fresh Blueberries
Instructions
- Whisk or shake together all ingredients for dressing.
- Place chicken in a gallon-sized freezer bag. Pour half of the dressing over the chicken, reserving the remaining dressing for the salad. Seal the bag and toss to coat. Allow to marinate in the refrigerator for at least 2 hours to overnight.
- Preheat a double burner grill over high heat. Reduce the heat to medium. Add the chicken breast and cook until done, about 6 minutes on each side. (Cooking time may vary depending on the thickness of the chicken breast. Check for an internal temperature of 160 degrees.)
- Keep warm but allow the chicken to rest for 20 minutes before slicing.
- Prepare salad with mixed greens, blue cheese, walnuts, red onion, avocados, blueberries, and chicken. Drizzle with remaining dressing and toss to coat.
Nutrition
Calories: 504kcal | Carbohydrates: 13g | Protein: 33g | Fat: 37g | Fiber: 5g