Name: Keto Grilled Chicken & Avocado Chopped Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (8-ounce) boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 8 cups mixed salad greens (romaine, arugula, spinach, or similar); 2 large avocados, diced; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 small red onion, finely diced; 1/2 cup crumbled feta cheese; 1/4 cup extra-virgin olive oil (for dressing); 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 clove garlic, minced

Keto Grilled Chicken & Avocado Chopped Salad

jkakar

This Keto Grilled Chicken & Avocado Chopped Salad is a powerhouse of protein and freshness, designed for California’s vibrant produce and perfect for anyone looking to hit their protein goals while staying low-carb. Juicy grilled chicken delivers a satisfying 50g of protein per serving, while creamy avocado, crisp cucumbers, sweet cherry tomatoes, and tangy feta cheese make every bite pop with flavor and texture. The homemade lemon-garlic vinaigrette ties it all together, providing a zesty finish that makes this dish as exciting to eat as it is nourishing. It’s an easy, vibrant, and substantial dinner you’ll crave again and again.

Ingredients

Instructions

Preheat your grill or grill pan to medium-high heat. Brush chicken breasts on both sides with 2 tablespoons olive oil. Season evenly with smoked paprika, garlic powder, sea salt, and black pepper.
Grill chicken for 6-7 minutes per side, or until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
While chicken is grilling, prepare the salad: In a large serving bowl, combine mixed greens, diced avocado, cucumber, cherry tomatoes, red onion, and feta cheese.
In a small bowl, whisk together extra-virgin olive oil, lemon juice, red wine vinegar, and minced garlic to create the dressing.
Pour dressing over the salad and toss well to combine.
Top salad with sliced grilled chicken. Serve immediately, ensuring each plate has plenty of chicken, fresh veggies, and a drizzle of dressing.