Our low carb lemon coconut chicken salad is so delicious!
Searching for your next favorite low carb salad? You've come to the right place! Check out this flavorful dish that can be whipped up in a matter of minutes. This is definitely the type of salad that you can really sink your teeth into. The hearty lemon coconut chicken guarantees that you get a great burst of flavor while you fill your stomach. Trust me, nobody is saying no when you pass this dish around!
The crispy on the outside and moist on the inside chicken is everything in this salad. Lemon zest and coconut come together to offer a little bit of tang and a subtle sweetness that will totally satisfy your taste buds. Place the perfectly cooked chicken on a bed of fresh greens and you have a salad that is out of this world. The homemade dressing goes one step further in customizing this scrumptious meal. It's a simple concoction comprised of Dijon mustard, vinegar, and olive oil. Who knew such simplicity could yield such amazing taste?
Low carb doesn't mean flavorless. Just as this keto-friendly salad showcases, you can have an absolutely delicious meal without the worry of unnecessary carbs. This salad prepares fast enough that you can throw it together for a quick lunch, but filling enough you can serve it up for a light dinner. No matter when you decide to take a bite of this yummy little recipe, you are sure to fall in love with all of the flavors.
Ready to try something new? Prepare our keto lemon coconut chicken salad for your friends and family and let the incredible flavor speak for itself. You are sure to impress your guests by offering this tasty meal and all of its healthy benefits. Try it today to see for yourself!
| Servings: |
- 3 tablespoons coconut flour
- 2 tablespoons shredded unsweetened coconut
- 1 tablespoon fresh lemon zest
- 1 large egg
- 2 tablespoons coconut oil
- 4 boneless chicken thighs
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 6 cups fresh spring greens
- salt and pepper
- Place the coconut flour in a shallow dish and the shredded coconut and lemon zest in another.
- Beat the egg in another dish then heat the coconut oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper then dredge in the coconut flour and dip in the egg.
- Coat the chicken with the coconut and lemon zest mixture then add to the skillet.
- Cook for 5 minutes on each side until the coating is browned and the chicken cooked through.
- Whisk together the cider vinegar, olive oil, and Dijon mustard in a small bowl.
- Divide the spring greens between four small salad plates and place a piece of chicken on each.
- Drizzle with the dressing and serve immediately.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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