100% FreeDr. Colbert’s 21 Day Keto Zone Challenge·Meal plans, recipes and daily guidance. Start any time.Join Free
Free Shipping on U.S. orders $150+ · International, HI & AK ship free at $500+
100% FreeDr. Colbert’s 21 Day Keto Zone Challenge·Meal plans, recipes and daily guidance. Start any time.Join Free
Extended One Last Day 20% Off Sitewide Code
Ends Tomorrow Shop the Sale

Extended one last day. Save 20% sitewide with code LASTDAYSALE. Sale ends Monday, September 14 at 11:59pm Central time.

Free Shipping on U.S. orders $150+ · International, HI & AK ship free at $500+

Pomegranate is one of the few fruits that survives a ketogenic diet, and only because of how little you need. Half a cup of seeds across four salads adds up to about 1 g of net carbs per bowl, which buys a lot of flavor for very little.

The rest is built for satiety rather than volume. Grilled chicken and hard boiled egg push this past 37 g of protein, feta and olive oil carry the fat, and arugula gives it a peppery edge that stands up to the sweetness.

This is a good use for chicken you already cooked. Twenty minutes if the chicken is done, and no cooking at all beyond boiling the eggs.

Keto grilled chicken salad with pomegranate seeds, feta and arugula in a white bowl
Dr. Don Colbert, MD

Keto Zone Grilled Chicken Pomegranate Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Calories: 382

Ingredients
  

  • 12 oz grilled chicken breast sliced
  • 4 pasture-raised eggs hard boiled and chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup feta cheese crumbled
  • 2 radishes thinly sliced
  • 2 tbsp red onion diced
  • 6 cups baby arugula
  • 3 tbsp organic olive oil
  • 2 tbsp lemon juice fresh squeezed
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

Method
 

  1. Whisk the olive oil, lemon juice, apple cider vinegar, salt and pepper together in a small bowl until emulsified.
  2. In a separate bowl, toss the sliced chicken, pomegranate seeds, radish and red onion together.
  3. Divide the arugula between four large bowls.
  4. Top each with the chicken and pomegranate mixture.
  5. Drizzle half the dressing over the four bowls.
  6. Scatter the chopped egg and crumbled feta evenly over each.
  7. Finish with the remaining dressing and serve straight away, before the arugula wilts.

Nutrition

Calories: 382kcalCarbohydrates: 8gProtein: 37gFat: 22gFiber: 2g

Tried this recipe?

Let us know how it was!
Scroll to Top
0