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Lemon Herb Baked Chicken Spinach Salad with pumpkin seeds, radishes, cucumbers, feta, and carrots - an easy healthy Low-FODMAP salad recipe | TheRoastedRoot.net
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5 from 1 vote

Lemon Herb Baked Chicken Spinach Salad

A filling entree salad with baked chicken, cucumber, radishes, pumpkin seeds, and feta cheese. Low-carb, keto, and delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American
Servings: 2 to 4 people
Calories: 485kcal
Author: Julia

Ingredients

Lemon Herb Baked Chicken:

  • 1 pound boneless skinless chicken breasts
  • 3 Tbsp avocado oil
  • 3 Tbsp lemon juice
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt or more to taste

For the Salad:

  • 5 ounces baby spinach
  • 1 large carrot peeled and grated
  • 4 radishes thinly sliced
  • 1/2 cucumber thinly sliced
  • 1/3 cup pumpkin seeds
  • 2 Tbsp sunflower seeds
  • 1/3 cup feta cheese crumbles
  • Fody Foods Garden Herb Dressing

Instructions

  • Add the ingredients for the baked chicken to a zip lock bag and seal. Shake the contents of the bag around until the chicken is well coated in marinade. Refrigerate at least 15 minutes, up to 12 hours.
  • When ready to bake, preheat the oven to 350 degrees F. Transfer the chicken including the marinade to a casserole dish. Bake 30 to 40 minutes, or until chicken is cooked through and has reached 165 degrees F internal temperature.
  • Remove chicken from oven and allow it to rest 15 minutes. Transfer to a cutting board and slice or chop.
  • Add all ingredients for the salad, including the chopped chicken, to a large serving bowl. Toss in desired amount of dressing and serve.

Nutrition

Serving: 1of 2 | Calories: 485kcal | Carbohydrates: 11g | Protein: 55g | Fat: 30g | Fiber: 5g | Sugar: 3g