Low-Carb Spring Chicken Salad with Berries
Fresh strawberries and blueberries turn ordinary chicken salad into something bright and seasonal. You’ll get plenty of protein while keeping carbs under 8 grams per serving.
The berries add natural sweetness that lets you skip heavy dressings or sugary add-ins.
Why Greek Yogurt Works Better Than Mayo Here
Greek yogurt keeps this salad light while adding extra protein. It won’t overpower the berry flavors like heavy mayo can. The tanginess actually complements the sweet berries nicely.
If you’re committed to mayo, use half the amount and mix it with the yogurt. Full mayo makes the berries taste muted and adds unnecessary calories without improving the texture.
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Getting the Best Texture from Your Berries
Add berries right before serving to prevent them from bleeding juice and making everything soggy. Pat strawberries completely dry after slicing them.
Frozen berries won’t work here – they release too much liquid when thawed. If your fresh berries are a bit tart, that’s actually ideal since they’ll balance the creamy elements without needing added sugar.
Low-Carb Spring Chicken Salad with Berries
Equipment Needed
- Large skillet
- Meat thermometer
- Large mixing bowl
- Small bowl for dressing
Instructions
- Season chicken: Season chicken breasts with 3/4 teaspoon salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat.
- Cook chicken: Add chicken to hot skillet and cook for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear when pierced with a knife. Remove from heat and let cool completely, about 15 minutes.
- Make dressing: While chicken cools, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, and remaining 1/4 teaspoon salt in a small bowl until smooth.
- Combine chicken mixture: Cut cooled chicken into 1/2-inch cubes and place in a large mixing bowl. Add celery, red onion, and mint. Pour dressing over chicken mixture and stir until evenly coated.
- Add berries and serve: Gently fold in strawberries and blueberries just before serving. Serve over spring greens and top with toasted almonds. Salad is best when berries are added fresh and served immediately.
Nutrition Facts
Per Serving (1 serving)
