Keto Crispy Chicken and Avocado Salad

A tantalizing combination of juicy, crispy chicken paired with creamy avocado and a medley of fresh greens, this Keto Crispy Chicken and Avocado Salad is a perfect low-carb meal that doesn't skimp on flavor. It's packed with healthy fats and protein to keep you satiated and energized throughout the day.

Course Dinner, Lunch

Cuisine American

Keyword Avocado, chicken, Crispy, Healthy, Keto, Low-Carb, Salad

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 650kcal

Equipment

2 shallow bowls
Whisk
Large skillet
Large salad bowl
Small bowl for dressing
Measuring cups and spoons
Cutting board

Ingredients

4 boneless, skinless chicken thighs about 1.5 lbs / 680 g
1 cup almond flour 96 g
1 tsp garlic powder 3.1 g
1 tsp paprika 2.3 g
½ tsp onion powder 1.2 g
½ tsp salt 2.5 g
¼ tsp black pepper 0.6 g
2 large eggs
¼ cup olive oil for frying 60 ml
2 ripe avocados, diced
6 cups mixed greens 150 g
½ cup cherry tomatoes, halved 75 g
¼ cup red onion, thinly sliced 28 g
¼ cup shredded cheddar cheese 28 g

For the dressing:

3 tbsp extra virgin olive oil 45 ml
1 tbsp apple cider vinegar 15 ml
1 tsp Dijon mustard 5 ml
Salt and pepper to taste

Instructions

1. Begin by preparing the chicken. In a shallow bowl, combine the almond flour, garlic powder, paprika, onion powder, salt, and pepper.
2. In another shallow bowl, whisk the eggs until well beaten.
3. Dip each chicken thigh first into the beaten eggs, allowing the excess to drip off, then coat it thoroughly with the almond flour mixture.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken thighs and cook for 10 minutes on each side or until the chicken is golden, crispy, and cooked through to an internal temperature of 165°F (74°C).
5. While the chicken is cooking, prepare the salad. In a large bowl, toss together the mixed greens, cherry tomatoes, red onion, and cheddar cheese.
6. For the dressing, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until emulsified.
7. Once the chicken is done, transfer it to a cutting board and let it rest for a few minutes before slicing into strips.
8. Add the diced avocado to the salad and drizzle with the dressing, tossing gently to combine.
9. Serve the salad on plates and top with the crispy chicken strips. Enjoy immediately!

Notes

For a dairy-free version, omit the cheddar cheese or replace it with a dairy-free cheese alternative. To increase the crispiness of the chicken, ensure your skillet is fully heated before adding the chicken, and do not overcrowd the pan. This allows for even cooking and a perfectly crispy texture.

Nutrition