Low Carb Crispy Chicken Spinach Salad With BBQ Dressing
This crispy chicken spinach salad is my go-to when I want something hearty, flavorful, and satisfying. It’s loaded with fresh spinach, crispy chicken, sharp cheddar cheese, hard-boiled eggs, mushrooms, red onion, and smoky bacon—all topped with a creamy BBQ dressing.
The star of the show is the crispy chicken: tender chicken thighs coated in a blend of pork panko and unflavored protein powder for the ultimate low-carb crunch. This salad hits all the right notes—savory, smoky, creamy, and crave-worthy!
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
22
Serves: 4
Ingredients
For The Crispy Chicken
- 1 lb1 lb1 lb Chicken Thighs, Boneless Skinless
- 1 whole1 whole1 whole Egg, Start with 1 and add another if needed
- 2 oz2 oz2 oz Pork Panko
- 30 grams30 grams30 grams Unflavored Protein Powder - Nuzest, about 1 scoop
- 0.25 tsp0.25 tsp0.25 tsp Chili Powder
- 0.25 tsp0.25 tsp0.25 tsp Organic Sweet Paprika - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Onion Powder
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 0.25 cup0.25 cup0.25 cup Olive Oil, for pan-frying
For The Creamy BBQ Dressing
- 4 Tbsp4 Tbsp4 Tbsp No Sugar Classic BBQ Sauce - Yo Mama's Foods
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise
- 1 tsp1 tsp1 tsp Worcestershire Sauce
- 111 Salt and Pepper, to taste
- 0.25 tsp0.25 tsp0.25 tsp Onion Powder
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
For The Salad Bowl
- 8 oz8 oz8 oz Baby Spinach
- 3 oz3 oz3 oz Sharp Cheddar Cheese, shredded
- 6 oz6 oz6 oz White Mushrooms, Raw, sliced thin
- 0.25 cup0.25 cup0.25 cup Bacon, Cooked and chopped into bite-size pieces
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a shallow bowl, whisk egg(s).
- In a second bowl, combine pork rind crumbs, protein powder, and seasonings.
- Dip each chicken strip into the egg, then coat with the pork rind mixture, pressing to adhere.
- Heat olive oil in a skillet over medium heat.
- Pan-fry chicken in batches for 3–4 minutes per side, or until golden and cooked through.
- Transfer to a paper towel-lined plate. Let rest, then cut into bite-sized pieces.
- Whisk all ingredients together in a small bowl until smooth.
- Taste and adjust seasoning as needed.
- In a large bowl or plate, layer spinach, cheese, bacon, mushrooms, and egg (if using).
- Top with warm crispy chicken pieces.
- Drizzle with BBQ dressing and serve immediately.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Keto Nut Free Salads Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 565 |
| Fat: | 44 g |
| Carbohydrates: | 3 g |
| Protein: | 45 g |
| Cholesterol: | 57 g |
| Sodium: | 617 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Low Carb Crispy Chicken Spinach Salad With BBQ Dressing”
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This sounds absolutely fabulous
Thank you! It truly is my go-to salad especially during the summer. So easy and satisfying.