Low-Carb Greek Chicken Power Salad
9.7g
Net Carbs
26.4g
Protein
26.0g
Fat
3.3g
Fiber
374
Calories
Cooking tip: When you need something heartier with all the best Greek salad flavors, start here. The key to flavorful cauliflower rice in this recipe is to give it time cooking in a single layer undisturbed to dry out and begin to brown in the skillet. Over stirring can lead to mushy cauliflower instead of a rice like texture.
Ingredients:
- 4 tablespoons olive oil, divided
- 1/4 cup (40g) diced fresh shallot
- 1/4 cup (25g) thinly sliced scallions
- 1 teaspoon minced or pressed fresh garlic
- 1/2 teaspoon crushed red chili flakes
- 2 cups (227g) frozen cauliflower rice
- 1/2 cup (80g) hulled hemp seeds
- 1/4 cup chicken broth
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 12 ounces cooked rotisserie chicken
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano leaves
- 1 teaspoon lemon zest
- 2 1/2 ounces baby spinach
- 3 cups (30g) Italian parsley leaves, stems removed
- 1 medium cucumber (301g), chopped
- 1 medium red bell pepper (119g), chopped
- 20 (75g) pitted kalamata olives, halved
- 1/2 cup (75g) crumbled feta cheese
- 1 cup prepared tzatziki
- 2 tablespoons red wine vinegar
- 1 lemon cut into 6 wedges, for serving
Directions:
- In a large skillet over medium heat, warm 2 tablespoons oil. Add shallot and scallions, sautéing until becoming translucent, about 2 minutes. Add garlic and chili pepper flakes and stir in until well combined and fragrant, 30 seconds. Stir in frozen cauliflower rice, breaking up any large chunks and cook undisturbed in 2 minute increments until it is drying out and beginning to brown, about 6 minutes total. Sprinkle on hemp seeds, add chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to evenly distribute. Cook, stirring occasionally, until most of the liquid has evaporated off, another 4 minutes. Stir in shredded chicken, lemon juice, oregano, and lemon zest. Cook, stirring frequently, until chicken is warmed though, another 4 minutes. Remove from heat until needed.
- In a large bowl, toss together spinach and parsley and distribute over a large platter. Layer chicken and cauliflower rice over the top.
- In the large bowl, fold together cucumber, bell pepper, olives and feta cheese until evenly distributed, and layer on top of the chicken and cauliflower rice.
- In a medium bowl, whisk together prepared tzatziki, red wine vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Dress the salad, place lemon wedges around the edges and serve. One serving is about 1 cup of spinach and parsley, 95 grams of cucumber mix, 3/4 cup chicken and cauliflower rice mix, about 3 tablespoons tzatziki dressing, and 1 lemon wedge.
