Chicken and Crunchy Veg Salad

About

This Keto salad recipe is packed with fats, flavor, and protein from crisp fresh vegetables, chicken, and a creamy salad dressing. Our low carb salad is prepared with cooked chicken pieces, tender baby gem lettuce, juicy red bell pepper, scallions, crunchy radishes, cooling cucumber, and a tangy dressing of avocado, coconut milk yogurt, coriander, and lemon. This recipe is ideal served as a low carb lunch or light Keto dinner option.

How Do I Make the Dressing?

We have dressed our Keto chicken salad with a rich and creamy low carb avocado dressing. The dressing is prepared quickly and easily by blending avocado, coconut milk yogurt, lemon juice, garlic, coriander, and a touch of seasoning. This simple yet flavorsome dressing is a great way to add extra fats and flavor to your Keto meals. You will find the recipe for the dressing in our sides section.

What Kind of Chicken Should I Use?

We have used cooked chicken pieces for our low carb salad recipe. You can use shop-bought plain cooked chicken or rotisserie chicken. You can also use leftover meat from a whole roasted bird. Using cuts of darker chicken such as the thigh and leg meat will provide more fats and flavor, but equally, you can use white breast meat if preferred.

Ingredients

5 oz rotisserie chicken
3 medium – 4 1/8" long scallions or spring onions, tops and bulb, raw
4 medium – 3/4" to 1" diameter radish, raw
3 tablespoon avocado and coconut milk yogurt dressing
2 cup romaine lettuce
½ small red bell peppers, raw
½ cup cucumber
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Clean and roughly chop the lettuce and add to a large salad/serving bowl. Thinly slice the bell pepper and radishes. Chop the scallions and dice the cucumber. Add all to the bowl with the lettuce. Season with salt and pepper and toss to combine.
Roughly tear or chop the cooked chicken into bite-sized pieces. Scatter the chicken over the salad. Mix well to combine, distributing the chicken pieces evenly throughout the salad.
Drizzle the avocado coconut dressing over the top of the salad. Mix gently to combine, coating everything in the dressing. You may add more or less dressing to taste. Serve immediately.