Grilled Chicken and Avocado Salad

This keto-friendly grilled chicken and avocado salad is a refreshing, high-fat, low-carb lunch packed with lean protein, creamy avocado, and a zesty olive oil dressing.

Course Lunch

Cuisine American

Keyword Chicken, keto, Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 420kcal

Cost $10

Equipment

Grill Pan
Mixing bowl

Ingredients

Salad Base

2 cups romaine lettuce chopped
1 cup baby spinach
1 ripe avocado sliced

Grilled Chicken

8 oz chicken breast boneless, skinless
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
salt and pepper to taste

Dressing

3 tbsp extra virgin olive oil
1 tbsp lemon juice freshly squeezed
1/2 tsp Dijon mustard no sugar added

Instructions

Preheat grill pan over medium heat and brush with olive oil.
Season chicken breast with garlic powder, paprika, salt, and pepper.
Grill chicken for 6-7 minutes per side until fully cooked. Let rest, then slice.
In a large bowl, combine lettuce, spinach, and avocado slices.
Whisk together olive oil, lemon juice, and Dijon mustard for the dressing.
Toss salad with dressing and top with grilled chicken slices before serving.

Notes

Optional: Add a sprinkle of feta cheese or chopped pecans for extra fat and flavor. Keep carbs under 6g per serving.

Nutrition