A fresh and filling low-carb lunch featuring tender seared chicken, creamy avocado, and crisp garden vegetables tossed in a zesty lemon vinaigrette. This simple, high-protein meal is designed to be satisfying and easy to prepare, using whole ingredients to keep net carbs low without relying on heavy store-bought dressings.

About This Recipe

The key to this salad is keeping the ingredients fresh and the textures distinct. By tossing the diced avocado in the lemon dressing as soon as it’s cut, you keep it from browning and ensure it stays creamy and vibrant. This simple step helps the salad hold up better if it isn’t served immediately, making sure the chicken and vegetables stay bright and appetizing.

The ingredient logic is all about balancing healthy fats with lean protein to create a meal that actually keeps you full. Using fresh avocado and olive oil provides a rich base that replaces the need for heavy sauces, while the cherry tomatoes and red onions add a sharp, savory crunch. Every component is picked to provide maximum flavor while staying strictly within keto-friendly limits.

From a usability standpoint, this is a fast 15-minute meal that works perfectly for anyone using basic grocery store staples like romaine lettuce and chicken breast. It’s an ideal option for meal prep because the flavors stay bold and the assembly is straightforward. If you’re packing this for later, just keep the dressing on the side to make sure the lettuce stays crisp and the vegetables don’t lose their crunch.

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What You’ll Need for This Chicken Salad

• Ready in just 15 minutes
• Fresh, colorful, and nutrient-dense
• High in protein and healthy fats, low in carbs
• Easy to customize with different toppings and dressings
• Perfect for meal prep or quick weekday lunches

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Step-by-Step Preparation

• 2 cups romaine lettuce, chopped
• 1 large grilled chicken breast, sliced
• 1 ripe avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & pepper, to taste

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Instructions

1. Place chopped lettuce in a large salad bowl.
2. Top with grilled chicken slices, avocado chunks, cherry tomatoes, and onion.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Drizzle dressing over salad and toss gently.
5. Serve immediately and enjoy fresh.

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FAQ

• Can I use rotisserie chicken?
  Yes — it’s a great shortcut if you don’t have time to cook.
• Can I meal prep this salad?
  Yes, but store dressing separately and add avocado right before serving.
• Can I use another dressing?
  Absolutely. Ranch, Caesar, or a simple vinaigrette all work well.
• What if I don’t like raw onion?
  Leave it out or substitute with sliced cucumber for extra crunch.

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Variations & Substitutions

• Add bacon for extra flavor and crunch.
• Swap chicken for turkey or salmon.
• Add feta cheese or shredded mozzarella for creaminess.

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Serving Suggestions

• Serve as a stand-alone lunch.
• Pair with keto soup for a complete meal.
• Use as a filling for lettuce wraps.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Chicken Caesar Salad Wraps
• Keto Greek Chicken Bowls

New keto recipes are added every week — check back often for more low-carb inspiration!