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Lemon Herb Chicken Salad (Keto-Friendly)

Savor the refreshing zing of lemon and the aromatic blend of herbs in this succulent Lemon Herb Chicken Salad. Perfectly aligned with a keto lifestyle, this salad is not only low in carbs but also rich in healthy fats and proteins, making it an ideal meal for any time of the day.
Course Lunch
Cuisine American
Keyword Healthy Chicken Salad, keto salad, Lemon Herb Chicken Salad, Low Carb Chicken Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 375kcal

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Whisk
  • Salad bowl
  • Measuring spoons and cups
  • Kitchen knife
  • Cutting board
  • Meat thermometer

Ingredients

  • 1 lb Chicken breasts, boneless and skinless
  • 3 tbsp Olive oil
  • 2 tbsp Fresh lemon juice
  • 2 cloves Fresh garlic, minced
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • ½ tsp Dried thyme
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 6 cups Mixed salad greens
  • 1 cup Cherry tomatoes, halved
  • 1 medium Cucumber, sliced
  • ¼ cup Red onion, thinly sliced
  • ½ cup Feta cheese, crumbled
  • ¼ cup Kalamata olives, pitted
  • 2 tbsp Olive oil, for dressing
  • 1 tsp Lemon zest

Instructions

  • Preheat your grill or stovetop grill pan over medium-high heat.
  • In a bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, oregano, basil, thyme, salt, and black pepper.
  • Coat the chicken breasts with the herb marinade and let them sit for 10 minutes to absorb the flavors.
  • Grill the chicken for about 10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
  • While the chicken is grilling, prepare the salad by combining mixed greens, cherry tomatoes, cucumber slices, red onion, feta cheese, and Kalamata olives in a large salad bowl.
  • Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.
  • Top the salad with the grilled chicken slices.
  • Drizzle the remaining 2 tablespoons of olive oil over the salad and garnish with lemon zest.
  • Toss the salad gently to mix the ingredients and coat everything with the dressing.
  • Serve immediately, or chill in the refrigerator if preferred.

Notes

The chicken can be marinated for up to 24 hours in the refrigerator for deeper flavor.
For a creamier dressing, you may add 2 tablespoons of mayonnaise or Greek yogurt to the olive oil.
Adjust the seasoning according to taste, and add more lemon juice if a tangier flavor is preferred.

Nutrition

Calories: 375kcal | Carbohydrates: 9g | Protein: 30g | Fat: 25g | Fiber: 3g | Net Carbs: 6g