Chicken and Zucchini Salad with Avocado Dressing
A refreshing and nutritious Chicken and Zucchini Salad paired with a creamy Avocado Dressing, perfect for a keto-friendly lunch or dinner.
Servings 4 servings
Calories 450kcal
Equipment
- Large pan
- Cutting board and knife
- Blender or food processor
- Large mixing bowl
- Measuring cups and spoons
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts about 1.5 lbs or 680 grams
- ½ tsp salt 2.5 grams
- ¼ tsp black pepper 1.25 grams
- 1 tbsp olive oil 15 ml
For the Salad
- 2 medium zucchinis spiralized or thinly sliced, about 1 lb or 450 grams
- 2 cups mixed salad greens 40 grams
- ½ cup cherry tomatoes halved, 75 grams
- ¼ red onion thinly sliced, 30 grams
For the Avocado Dressing
- 1 ripe avocado peeled and pitted, 150 grams
- ¼ cup fresh cilantro leaves 4 grams
- 2 tbsp lime juice 30 ml
- ¼ cup olive oil 60 ml
- 1 garlic clove 3 grams
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large pan over medium-high heat.
- Add the chicken to the pan and cook for about 5 minutes on each side until golden brown and cooked through.
- Remove from heat, let rest for a few minutes, then slice into strips.
- In a blender or food processor, combine the avocado, cilantro, lime juice, olive oil, and garlic.
- Blend until smooth and creamy. Season with salt and pepper to taste.
- In a large bowl, mix the spiralized zucchini, mixed greens, cherry tomatoes, and red onion.
- Add the sliced chicken to the salad.
- Drizzle the avocado dressing over the salad and toss gently to combine.
- Divide the salad among four plates.
- Serve immediately, with extra avocado dressing on the side if desired.
Notes
For a charred flavor, grill the chicken instead of pan-cooking.
The avocado dressing can be stored in the refrigerator for up to 2 days.
If you do not have a spiralizer, use a vegetable peeler to create thin ribbons of zucchini.
Nutrition
Calories: 450kcal | Carbohydrates: 14g | Protein: 30g | Fat: 32g | Fiber: 6g | Net Carbs: 8g