Ingredients: 1 serving
1/2 tbsp Butter (7.1 grams)
1/4 cup Mushrooms (46 grams)
1/16 cup Raw Pecan Halves (6.8 grams)
1/2 egg Boiled Egg (34 grams)
1 1/2 cup Spinach (45 grams)
2 1/2 oz Rotisserie Chicken (70.9 grams)
2 1/16 tbsp Goat cheese (30.8 grams)
1/16 cup, sliced Strawberries (10.4 grams)
2 2/3 tablespoon MCT Oil
1 tbsp Apple Cider Vinegar (15 grams)
3/4 tsp Dijon mustard (3.8 grams)
1/4 tsp Lemon juice (1.3 grams)
1/4 tsp Onion powder (0.60 grams)
1/8 tsp Sea Salt (1 grams)
1/16 tsp Garlic powder (0.19 grams)
5/16 ml Sweetleaf Liquid Stevia
1/2 tbsp Poppy seed (4.4 grams)
Directions (based on original 4 servings):
1. Grab a medium sized skillet and melt butter over medium high heat. Toss in your mushrooms and cook for about 6 minutes, until nicely browned on each side. Remove mushrooms from pan. Reduce heat and add pecans to pan, cook for about 2 minutes or until nuts are lightly toasted and oils have released from a bit from the nut. Set aside. Peel your eggs and crumble them.
2. Slice stems of spinach, add to a large bowl. Combine chicken, mushrooms, pecans , goat cheese and strawberries to the bowl. Toss gently to combine. Top with dressing
3. Dressing instructions:
In a food processor or blender, combine all ingredients except poppy seeds. Mix until well combined. Stir in poppyseeds.
4. Divide salad between 4 bowls.
Macros per serving: 677 Calories • 7.8g Carbs (4g Fiber) • 66.4g Fat • 32.7g Protein
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