Quick and Easy to Make Low Carb Chicken Salad

in Health Recipes, Health Tips June 11, 2019


  • 6 ounces Skinless Chicken Breast
  • 3 Cups Arugula, Raw
  • 1 Cup Green Leaf Shredded Lettuce
  • 2 Sweet Red Peppers, Chopped
  • 1 Onion, Chopped
  • 1 Teaspoon Rosemary, Chopped
  • 3 Cloves Garlic, Minced
  • 2 Teaspoons Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • 1/4 Cup Chicken Broth
  • 1/4 Cup Water


  • Rub chicken with 1 minced garlic clove.
  • Marinate in refrigerator for about one hour.
  • Preheat oven to 400° Fahrenheit
  • Roast peppers, onion, 2 cloves of garlic, and olive oil for 25 minutes and combine rosemary, chicken broth, and water.
  • Cover with tinfoil and roast for 20 minutes and add to a food processor with the red-wine vinegar and puree.
  • Spray skillet with cooking spray and heat to medium.
  • Saute the chicken about 4-5 minutes and sprinkle with pepper.
  • Flip the chicken and saute until done, about 4-5 minutes.
  • Remove chicken from heat and slice.On a large plate or in a large bowl, combine the lettuce and arugula.
  • Top with the chicken and dressing.

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