Home / Recipes / Gluten Free / Keto Cold Italian Broccoli Salad with Chicken
Keto Cold Italian Broccoli Salad with Chicken
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What makes this side salad inspired by Italian cuisine? Loads of olive oil, a splash of white wine vinegar, Italian seasonings and spices, and the freshest mozzarella you can get your hands on. This salad is made even more filling with the addition of juicy chicken breast.
How to Make It
Step 1
Chop the chicken into small, bite-sized pieces. Toss the pieces in a pan with the salt, pepper, paprika, and olive oil. Cook the chicken over high heat until the chicken is cooked through with charred, golden edges. When the chicken has cooled down enough, set the chicken in a bowl to cool thoroughly in your refrigerator.
Step 2
Dice THAWED broccoli, portabella mushrooms, grape tomatoes, and whole milk mozzarella. Combine these ingredients in a bowl together with the remaining ingredients. Wrap the bowl and set this in your refrigerator to marinate for 1 hour while the chicken cools.
Step 3
When ready to serve, stir the chicken and broccoli salad together.
Ingredients
- Chicken Breast Boneless Skinless Raw 3-Ā½ oz
- Salt ā teaspoon
- Black Pepper, Ground ā teaspoon
- Paprika ā teaspoon
- Olive Oil 1 teaspoon
- Broccoli Frozen Unprepared 4 ounce
- Portabella Mushrooms, Raw 1-Ā½ ounce
- Grape Tomato 1-Ā½ ounce
- Mozzarella Cheese 1-Ā½ ounce
