Strawberry Chicken Salad with Lemon Poppy Seed Dressing
Making this vibrant salad is super simple! You can even prep the dressing and candied pecans ahead to make assembly a breeze.
Ingredients
Lemon Poppy Seed Dressing
- 0.25 cup lemon juice
- 4 ounces plain, fat-free Greek yogurt
- 2 Tablespoons avocado oil
- 2 teaspoons lemon zest
- 1 teaspoon poppy seeds
- 2 teaspoons powdered sweetener sugar-free for low carb
Crispy Candied Pecans
- 1 cup pecans
- 0.25 cup granular sweetener sugar-free for low carb
- 0.5 teaspoon kosher salt
- 0.5 egg white beaten until frothy
Assemble Your Salad
- 4-6 cups raw baby spinach
- 12 ounces frozen diced chicken heated through
- 8-12 strawberries sliced
- 4 ounces crumbled feta cheese
Instructions
- In a small bowl, whisk together the lemon juice, Greek yogurt, avocado oil, lemon zest, poppy seeds, and powdered sweetener until smooth. This makes enough for 4 generous servings.
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
- In one mixing bowl, gently toss the pecan halves with the beaten egg white until coated.
- In another bowl, combine the sweetener and salt. Add the egg-white-coated pecans and mix well to ensure they're fully covered.
- Spread the coated pecans in a single layer on your prepared baking sheet.
- Bake for 30-45 minutes, stirring every 15 minutes, until they turn golden brown and become wonderfully crunchy. Let them cool for 10 minutes – they'll get even crispier!
- Grab your favorite salad bowl and add a generous couple of handfuls of baby spinach.
- Arrange the fresh strawberry slices, warm diced chicken, crunchy candied pecans, and crumbled feta cheese on top.
- Drizzle generously with your homemade Lemon Poppy Seed Dressing.
- Enjoy your deliciously easy and healthy meal!
Notes
Nutrition Information:
Calories: 506, Total Carbs: 13.5g, Net Carbs: 7.5g, Fats: 35.3g, Protein: 37.2g
