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
- 1.1 pounds (2-large) chicken breasts, diced
- 1 clove garlic, minced
- 5 slices bacon, chopped
- 1 cup sliced mushrooms
- ⅓ cup fresh basil
- 5 ounces fresh spinach
- 3-4 small sun-dried tomatoes
- 1 cup Ruled.me 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 725.12 Calories, 57.29g Fats, 5.38g Net Carbs, and 37.86g Protein.
| Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 tablespoons olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1.1 pounds (2-large) chicken breasts | 599 | 13 | 0 | 0 | 0 | 112 |
| 5 slices bacon, chopped | 269 | 6.9 | 1 | 0 | 1 | 20 |
| 1 garlic clove | 4.5 | 0 | 1 | 0.1 | 0.9 | 0.2 |
| 1 cup sliced mushrooms | 44 | 0.7 | 8.3 | 3.4 | 4.9 | 3.4 |
| ⅓ cup fresh basil | 1.8 | 0.1 | 0.2 | 0.1 | 0.1 | 0.3 |
| 5 ounces fresh spinach | 33 | 0.6 | 5.1 | 3.1 | 2 | 4.1 |
| 4 small sun-dried tomatoes | 21 | 0.2 | 4.5 | 1 | 3.5 | 1.1 |
| 1 cup Ruled.me ranch dressing | 1689.12 | 180.64 | 10.4 | 1.28 | 9.12 | 10.4 |
| Totals | 2900.42 | 229.14 | 30.5 | 8.98 | 21.52 | 151.5 |
| Per Serving(/4) | 725.12 | 57.29 | 7.63 | 2.25 | 5.38 | 37.86 |
This makes a total of 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad. Each serving comes out to be 725.12 Calories, 57.29g Fats, 5.38g Net Carbs, and 37.86g Protein.
The Preparation
- 2 tablespoons olive oil
- 1.1 pounds (2-large) chicken breasts, diced
- 1 clove garlic, minced
- 5 slices bacon, chopped
- 1 cup sliced mushrooms
- ? cup fresh basil
- 5 ounces fresh spinach
- 3-4 small sun-dried tomatoes
- 1 cup Ruled.me ranch dressing
The Execution
- 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.
- 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.