Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 4 cups mixed greens (such as spinach, arugula, or romaine)
  • 1/4 cup crumbled feta or blue cheese (optional)

For the Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the Chicken:
    Season the chicken breasts with salt, pepper, and a little garlic powder. Grill or pan-sear the chicken on medium-high heat for about 6-7 minutes per side or until fully cooked. Remove from heat and let it rest for 5 minutes. Slice the chicken thinly.
  2. Make the Dressing:
    In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  3. Prepare the Salad:
    In a large salad bowl, combine the mixed greens, diced avocado, halved cherry tomatoes, and sliced red onion. Add the sliced chicken on top.
  4. Dress the Salad:
    Drizzle the dressing over the salad and toss gently to combine. Top with crumbled feta or blue cheese if using.
  5. Serve:
    Divide the salad among plates and enjoy fresh!

Nutritional Information (per serving):

  • Calories: 390
  • Protein: 30g
  • Fat: 28g
  • Carbohydrates: 8g
  • Fiber: 6g
  • Net Carbs: 2g

This Keto Chicken Avocado Salad is a simple, healthy, and satisfying meal perfect for low-carb diets. It’s loaded with healthy fats from avocados, lean protein from chicken, and a refreshing dressing.