Hot Philly Chicken Salad For 2 Low-Carb Gluten-Free Recipe
Hot Philly Chicken Salad for Two is the perfect Low-Carb Gluten-Free meal for when it’s just you and your honey or even a nice lunch with a friend. It’s hot and filling, and most importantly very quick to throw together, especially if you have some pre-cooked chicken breasts in your freezer.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Low-Carb, Gluten-Free, Primal, Nut-Free
Ingredients
Units
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- 6 cups salad greens
- 1 tablespoon olive oil
- 1/2 cup onion, thinly sliced
- 1/2 cup green bell pepper, thinly sliced
- 3 chicken breasts, boneless, skinless, cooked, and thinly sliced (see note)
- 4 ounces shredded mozzarella cheese
Instructions
- Divide the salad greens evenly between two dinner plates.
- Heat the olive oil in a skillet. Add the onions and peppers. Cook until just crisp-tender. Remove the onions and peppers from the skillet and set aside.
- Add the sliced chicken to the pan and continue cooking until the chicken is heated through. Top the heated chicken with the peppers and onions.
- Add the cheese to the chicken, onions, and pepper. Continue cooking until the cheese is melted.
- Slide the food on top of the salad greens and serve immediately.
Notes
I always broil a whole 4-pound package of chicken breasts at a time. That way I always have cooked chicken breasts in the freezer.
I marinate them with salad dressing before broiling them so that they have some flavor of their own. My favorite marinades are a zesty Italian dressing, Caesar dressing, Greek vinaigrette dressing, or a nice Dijon vinaigrette.
Nutrition
- Serving Size: 1½ breasts
- Calories: 702
- Sodium: 439mg
- Fat: 30g (278 Calories from Fat)
- Carbohydrates: 10g (6g Net Carbs)
- Fiber: 4g
- Protein: 93g
