Salad
Keto Chicken and Avocado Salad
Beginner-friendlyshared by Emma's
🍽️ 4 servings⏱️ 15 min prep🔥 12 min cook★ 4.0 (1)
Use appropriately certified chicken when selecting Kosher or Halal. Storage: Store for up to two days. Add the avocado shortly before serving.
Ingredients
- 500 gboneless chicken breast
- 2 tablespoonsolive oil, divided
- 1 teaspoonpaprika
- ½ teaspoongarlic powder
- ½ teaspoonsalt
- Black pepper
- 2ripe avocados, diced
- 1cucumber, diced
- 200 gcherry tomatoes, halved
- ½red onion, thinly sliced
- 100 gmixed lettuce
- 3 tablespoonslemon juice
Instructions
- 1Season the chicken with paprika, garlic powder, salt and pepper.
- 2Heat one tablespoon of olive oil in a skillet.
- 3Cook the chicken for 5–6 minutes on each side, until fully cooked.
- 4Let it rest for five minutes, then slice it.
- 5Arrange the lettuce, avocado, cucumber, tomatoes and onion in a bowl.
- 6Add the chicken.
- 7Mix the remaining olive oil with the lemon juice and pour it over the salad.
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