Chicken Salad with Spinach and Strawberries {Low Carb}

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A beautiful spring strawberry spinach salad with grilled chicken and avocado for a healthy and hearty meal!

I hope you had wonderful days! It's summer now, though the weather rarely shows it here. We have had many storms and rains, and our garden is growing like crazy!

With higher temperatures, we are all in favor of lighter meals, lots of vegetables, and raw foods.

Say hello to this lovely spinach chicken and strawberry salad topped with avocado and a light mustard vinaigrette.

Now you can think, strawberries in a salad? Mitja thought the same until he really tried the salad and… I loved it!

This spinach and strawberry salad is perfect for getting back in top shape! Is:

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  • low carb
  • without gluten
  • packed with protein
  • perfect for preparing meals (put the dressing in a separate container)
  • healthy
  • Ready in just 30 minutes!

And if you are in meal preparation keep this recipe as it will come in handy. Just put the bandage in a separate container, until you're ready to use it.

Chicken Salad with Spinach and Strawberries {Low Carb}

Performance: 2 Preparation time: 15 minutes Time to cook: 15 minutes Total time: 30 minutes

A beautiful spring strawberry spinach salad with grilled chicken and avocado for a healthy and hearty meal!


  • 120 grams baby spinach
  • 100 grams of Roman hearts
  • 1 cup strawberries
  • 1 small red onion
  • 2 chicken fillets
  • olive oil
  • salt pepper
  • thyme, red paprika
  • 1 avocado
  • 2 tablespoons of sunflower seeds
  • 2 ts hemp kernels

Mustard dressing:

  • 1 tablespoon of olive oil
  • 1 tablespoon of white balsamic vinegar
  • 1 teaspoonful of dijon mustard
  • 1 tablespoon of lemon juice
  • salt pepper
  • pinch of water


  1. Prepare the marinade for the chicken fillets: mix the olive oil with salt, pepper, thyme and red bell pepper. Spread the marinade over the meat and leave to marinate for a couple of minutes, or ideally overnight.
  2. Heat a skillet, then add the chicken fillets and cook until golden. Turn and cook on the other side as well. When it's cooked, remove it from the pan and let the meat rest for about 10 minutes, then cut them into strips.
  3. Prepare the mustard dressing: Place the ingredients in a jar with a lid, close the lid and shake the jar well, until all the ingredients are combined in a golden emulsion.
  4. Wash and dry baby spinach, romaine lettuce hearts, and strawberries. Slice the strawberries and remove the stems. Peel the onion and cut it into thin slices. Place the vegetables in salad bowls. Top with chicken and avocado slices. Add some sunflower seeds and hemp seeds, and pour over the mustard dressing. Mix well to combine and serve.
Nutritional information:

Calories: 484.3 Total Fat: 31.4g Saturated Fat: 4.7g Sodium: 341.5mg Carbohydrates: 21.2g Fiber: 9.2g Sugar: 7.6g Protein: 32.4g

Get more salad recipes here>

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Low Carbohydrates With Salad Spinach Strawberries Chicken

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