Dinner | Keto Recipes | Lunch
Keto Grilled Chicken Salad With Fresh Vegetables and Avocado
If you’re looking for a refreshing, nutritious, and low-carb meal, this Keto Grilled Chicken Fresh Vegetable Salad is the perfect choice. Bursting with vibrant flavors and textures, it combines juicy grilled chicken with a medley of fresh vegetables.
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This keto chicken salad is quick to make, and you can prepare the ingredients in advance so they’re easily on hand to make this salad whenever hunger strikes. This makes it great for sticking to your low carb diet, while leading a busy life.
Tips for Perfecting Your Keto Salad
- Customizations: Feel free to add or substitute any of your favorite low-carb vegetables. Zucchini, radishes, or even a handful of fresh herbs can elevate the salad’s flavor profile.
- Meal Prep: You can prepare the vegetables and grill the chicken in advance to save time during busy weekdays. Store them in separate containers in the fridge and assemble just before serving.
- Dressing Variations: While a simple lemon-olive oil vinaigrette is classic, you can also experiment with keto-friendly dressings such as Primal Kitchens Fresh herbs (such as parsley or dill) for a burst of flavordressing for a richer taste.
Keto Grilled Chicken Fresh Vegetable Salad
A light, low-carb salad made using yummy fresh tomatos, avocado, lettuce and spinach, paired with grilled chicken.
Ingredients
- 2 boneless, skinless chicken breasts (grilled to perfection)
- Chicken seasoning such as garlic & mixed italian herbs.
- 4 Cups cups mixed salad greens Such as romaine, arugula, or spinach
- 5 Fresh cherry tomatos
- 1 Avocado
- 1/2 bell pepper
- 1/2 cup black olives
- 1/2 red onion
- 1-2 tbsp Extra virgin olive oil
- jucie of lemon
- Salt and freshly ground black pepper add to taste
Optional Topping Ideas
- Toasted nuts or seeds
- Fresh herbs (such as parsley or dill) for a burst of flavor
- 1/2 cup crumbled feta cheese
Instructions
Grilling the chicken
- Turn on the grill, to allow it to heat up. While waiting for the grill to get hot, remove chicken from fridge.
- Season the chicken with your chosen seasonings, such as garlic & mixed italian herbs.
- Drizzle some olive oil on the grill, and place the seasoned chicken breast on it. Cook until the sides of the chicken breast have turned white. Once they're white, flip the chicken over until it is thoroughly cooked on both sides.
- Check if the chicken is fully cooked, using a therometer. The chickens internal temperture should be 165°F (75°C).
- Allow the chicken to cool for 15 minutes bfore cutting.
Preparing the Salad
- Measure out the ingredients
- Slice the avocado in half, remove the core and then spoon the avocado out of the skin. Slice the avocado, or leave whole if you prefer.
- Next slice the cherry tomatos in half.
- Slice the cucumber, bell pepper, and red onion.
- Remove pits from the olives if necessary, and slice them in half.
- Slice the grilled chicken into strips.
- Wash the mixed greens you're using (e.g. spinach, lettuce, rocket)
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, bell peppers, red onion, black olives and avocado.
- Add the grilled chicken strips on top
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple vinaigrette. Alternatively, use a pre-made keto salad dressing such as Primal Kitchen Italian Vinaigrette & Marinade Salad Dressing
- Drizzle the vinaigrette over the salad.
Toppings
- You can also add your optional toppings seeds, such as chia, pumpkin or sunflower seeds to add extra texture and increase the fibre content.
- Prepare your optional toppings. If using nuts such as walnuts, pecans, etc make sure to chop these up.
Notes
Nutrition*
The nutrition values provided are estimates and may not be entirely accurate. Actual nutritional content can vary based on ingredients, portion sizes, and preparation methods. Always check product labels for precise information.| Nutrient | Amount per Serving |
| Serving Size | 1 |
| Servings | 2 |
| Calories | 431 |
| Total Fat | 22.5g (29%) |
| Saturated Fat | 6.4g (32%) |
| Cholesterol | 100mg (33%) |
| Sodium | 3359mg (146%) |
| Total Carbohydrate | 25.7g (9%) |
| Dietary Fiber | 8.7g (31%) |
| Total Sugars | 6.9g |
| Protein | 38g |
| Vitamin D | 0mcg (0%) |
| Calcium | 181mg (14%) |
| Iron | 5mg (30%) |
| Potassium | 1169mg (25%) |
Just made this for lunch, was really good. I added some garlic to the olive oil to give it some extra taste 😀
Easy to make, simple but yummy. I added some pumpkin and sesame seeds sprinkled over the top, and added garlic to my olive oil.
This salad was really good for a quick low carb lunch. Cheers!