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Basil Balsamic Chicken Salad

Basil Balsamic Chicken Salad

This Basil Balsamic Chicken Salad recipe features a Mediterranean twist. This delicious salad can work for those people on Low-Carb, ketogenic, LC/HF, diabetic, gluten-free, grain-free, Paleo, or Banting diets.

Course Main Course, Salad
Cuisine Italian, low-carb, Mediterranean
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4
Author Annissa Slusher

Ingredients

For the chicken:

  • 1 tablespoon olive oil extra virgin
  • 1 clove garlic crushed
  • 2 chicken breasts about 1 pound
  • sea salt
  • freshly ground black pepper

For the salad:

  • 1/4 cup olive oil extra virgin
  • 2 tablespoons mayonnaise
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic crushed
  • 1/4 teaspoon granulated stevia/erythritol sweetener (substitute honey for Paleo)
  • 4 green onions thinly sliced
  • 1/2 cup fresh tomatoes seeded and diced
  • 1/2 cup black olives pitted, whole
  • 1/4 cup fresh basil leaves stacked and thinly sliced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat grill on high. In a medium bowl, whisk together the olive oil and the garlic. 

  2. Add chicken breasts and rub the olive oil mixture into the meat using your hands, coating all sides of the breasts. Sprinkle both sides of the chicken with salt and pepper.

  3. Place chicken on the preheated grill. Turn heat to low and close the lid to the grill. Allow to cook for 5-7 minutes, or until the first side of the chicken is slightly brown. Using tongs, turn the chicken breasts. Cook for an additional 5-8 minutes or until chicken is completely cooked through.

  4. Remove chicken from grill and set aside. While chicken is cooling, prepare the dressing.

  5. In a medium bowl, whisk together the olive oil and mayonnaise. Stream in the vinegar while vigorously whisking. Whisk in garlic and sweetener.

  6. Cut grilled chicken into 1 inch cubes. Add chicken cubes, green onions, tomatoes, olives, and basil to the dressing. Toss to coat. 

  7. Taste and adjust seasoning if necessary. Cover and refrigerate until it's time to serve.

Recipe Notes

Serving size: 1/4 of recipe

Per serving:

Calories: 364

Fat (g): 28

Carbs (g): 6

Fiber (g): 1

Protein (g): 23

Net Carbs (g): 5