Low Carb Kebabsallad
Savor the bold and refreshing flavors of this **Low Carb Kebabsallad**, the perfect fusion of hearty protein and crisp veggies for a guilt-free meal. Juicy, spice-marinated chicken skewers are grilled to perfection and nestled atop a vibrant bed of mixed salad greens, crunchy cucumber, sweet cherry tomatoes, and tangy red onion. Topped with creamy feta cheese and a zesty homemade dressing of red wine vinegar, Dijon mustard, and mayonnaise, this salad boasts the ultimate harmony of flavors and textures. Whether you're following a low-carb lifestyle or simply seeking a healthy, satisfying dish in under 35 minutes, this kebab salad is both easy to prepare and delightfully nutritious. Perfect as a light lunch or dinner, it’s a wholesome meal that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 200 grams Mixed salad greens
- 1 medium Cucumber
- 150 grams Cherry tomatoes
- 0.5 medium Red onion
- 100 grams Feta cheese
- 2 tablespoons Fresh parsley
- 2 tablespoons Red wine vinegar
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
Instructions
Begin by preparing the chicken marinade. In a mixing bowl, combine 500 grams of chicken breast cut into cubes with 2 tablespoons of olive oil, 1 teaspoon each of garlic powder, paprika, and ground cumin, plus 0.5 teaspoon each of salt and black pepper. Add 2 tablespoons of lemon juice and mix well until the chicken is evenly coated.
Allow the chicken to marinate for at least 10 minutes while you prepare the salad and dressing.
Preheat your grill or skillet over medium-high heat. Thread the marinated chicken pieces onto skewers and grill them for about 7-8 minutes per side until fully cooked and golden brown.
While the chicken is grilling, assemble the salad. In a large salad bowl, combine 200 grams of mixed salad greens, 1 medium cucumber diced, 150 grams of halved cherry tomatoes, and 0.5 a medium red onion thinly sliced.
Crumble 100 grams of feta cheese and add it to the salad. Chop 2 tablespoons of fresh parsley and sprinkle it over the salad for extra flavor.
Prepare the dressing by whisking together 2 tablespoons of red wine vinegar with 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard in a small bowl.
Drizzle the dressing over the salad and toss gently to combine all ingredients well.
Once the chicken is cooked, remove from the skewers and place over the salad. Serve the Low Carb Kebabsallad immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.1 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 753 mg | 58% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3028 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
