What if I told you that you could make this amazing chicken, bacon, ranch, and sun-dried tomato salad then serve it either hot on top of zoodles or cold on top of a bed of lettuce? Fortunately, unlike certain 90’s movies you don’t actually have to choose.
You can have this recipe both ways! However, for simplicity’s sake we’ll show you how to make this into a salad today. This recipe clocks in at just 3 net carbs per serving. We used our own ranch dressing for this recipe, but you can use whatever dressing you like. Just be sure to adjust the nutritional information when tracking.
Yields 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad
The Preparation
- 2 tablespoons olive oil
- 17 ounces boneless, skinless chicken breast
- 1 teaspoon fresh garlic
- 5 slices bacon, chopped
- 1 cup mushrooms, sliced
- 1/3 cup fresh basil
- 5 ounces spinach
- 4 whole sun-dried tomatoes
- 1 cup ranch dressing
The Execution
1. Preheat a frying pan over medium heat. Add the olive oil, then once it’s hot brown the chicken. When the chicken is nearly done, mix in the garlic then cook until the chicken is completely cooked through. Remove the chicken and garlic from the pan then set aside.
2. Add the bacon to the pan then cook until it’s crisped up. Add the bacon to the bowl of chicken.
3. Add the raw mushrooms, basil, and a handful of the spinach. Mix together until the spinach wilts.
4. Add the remaining spinach to a serving bowl. Spoon the chicken onto the top of the salad. Garnish with the sun-dried tomatoes and serve with ranch dressing.
This makes a total of 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad. Each serving comes out to be 608 calories, 44.4g fats, 6.9g net carbs, and 42.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 17 ounce boneless, skinless chicken breast | 795 | 17.4 | 0 | 0 | 0 | 149.4 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 5 slice bacon | 746 | 65.3 | 0 | 0 | 0 | 37.3 |
| 1 cup mushrooms | 44 | 0.8 | 8.3 | 3.4 | 4.8 | 3.4 |
| 1/3 cup fresh basil | 2 | 0.1 | 0.2 | 0.1 | 0.1 | 0.3 |
| 5 ounce spinach | 33 | 0.4 | 5.3 | 3.4 | 1.9 | 4.2 |
| 4 whole sun-dried tomatoes | 31 | 0.4 | 6.7 | 1.5 | 5.2 | 1.7 |
| 1 cup ranch dressing | 1032 | 106.9 | 14.2 | 0 | 14.2 | 3.2 |
| Totals | 2925 | 218.2 | 35.6 | 8.5 | 27.1 | 199.7 |
| Per Serving (/4) | 731 | 54.5 | 8.9 | 2.1 | 6.8 | 49.9 |
Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad
Ingredients
- 2 tablespoon olive oil
- 17 ounce boneless, skinless chicken breast
- 1 teaspoon fresh garlic
- 5 slice bacon chopped
- 1 cup mushrooms sliced
- ⅓ cup fresh basil
- 5 ounce spinach
- 4 whole sun-dried tomatoes
- 1 cup ranch dressing
Instructions
- Preheat a frying pan over medium heat. Add the olive oil and once it’s hot, brown the chicken. When the chicken is nearly done, mix in the garlic then cook until the chicken is completely cooked through. Remove the chicken and garlic from the pan then set aside.
- Add the bacon to the pan, then cook until it’s crisped up. Add the bacon to the bowl of chicken.
- Add the raw mushrooms, basil, and a handful of the spinach. Mix together until the spinach wilts.
- Add the remaining spinach to a serving bowl. Spoon the chicken onto the top of the salad. Garnish with the sun-dried tomatoes and serve with ranch dressing.
