World · Keto
Grilled Chicken & Avocado Salad
Sliced grilled chicken breast over mixed greens with creamy avocado, cherry tomatoes, cucumber, and crumbled feta, finished with a lemon-Dijon vinaigrette. A clean, fresh keto-friendly lunch.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
5g Net carbs
38g Protein
32g Fat
480 Calories
Per serving
Ingredients
- 300g (10.5 oz) Skinless chicken breast
- 1 medium (150g flesh) Ripe avocado, sliced
- 100g Mixed salad greens (rocket, spinach, baby leaves)
- 100g Cherry tomatoes, halved
- 50g Cucumber, sliced
- 30g Feta cheese, crumbled
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- to taste Fine sea salt and black pepper
Method
- Heat a grill pan or outdoor grill to medium-high.
- Pat the chicken dry; season with salt, pepper, and a drizzle of olive oil. Grill 5-6 minutes per side until cooked through (165°F / 75°C). Rest 3 minutes, then slice.
- Whisk the remaining olive oil, lemon juice, Dijon, salt, and pepper in a small bowl to make the dressing.
- Divide the salad greens between two bowls. Top with cherry tomatoes, cucumber, avocado, and sliced chicken.
- Crumble the feta over the top. Drizzle with the dressing and serve.
You might also like
1,750+ keto recipes from around the world, in your pocket.
