Keto Chicken and Avocado Salad with Rosemary Dressing Recipe

Keto Chicken and Avocado Salad with Rosemary Dressing in a bowl.

5 from 1 vote

Keto Chicken and Avocado Salad with Rosemary Dressing Recipe

A keto salad for two usually involves a slice of bacon, or six, this one also includes cherry tomatoes, avocado, and a delicious Dijon-rosemary dressing.

Course Salad

Cuisine American

Keyword avocado, chicken, keto, recipe, rosemary, salad

Prep Time 15

Cook Time 12

Total Time 27

Servings people

Calories 1156kcal

Cost 10

Ingredients

2 chicken breasts boneless and skinless
6 bacon slices cooked and crumbled
1 cup cherry tomatoes halved
1 large avocado thinly sliced
2 tbsp. avocado oil
2 tbsp. fresh rosemary minced
6 cups mixed greens
1 bunch watercress
Sea salt and freshly ground black pepper

Rosemary Dressing Ingredients

¼ cup olive oil
2 tsp. Dijon mustard
¼ cup red wine vinegar
2 tsp. fresh rosemary minced
Sea salt and freshly ground black pepper

Instructions

Season the chicken with rosemary, salt, and pepper.
2 chicken breasts, 2 tbsp. fresh rosemary, Sea salt and freshly ground black pepper
In a bowl, combine all of the ingredients for the dressing, season to taste, and whisk until well emulsified.
¼ cup olive oil, 2 tsp. Dijon mustard, ¼ cup red wine vinegar, 2 tsp. fresh rosemary, Sea salt and freshly ground black pepper
Heat the avocado oil in a skillet over medium-high heat.
2 tbsp. avocado oil
Add the chicken and heat until golden and cooked all the way through, about 5 to 6 minutes per side.
Let the chicken rest, then slice it into strips.
Assemble the salad with mixed greens, cherry tomatoes, bacon, avocado, and chicken.
1 cup cherry tomatoes, 1 large avocado, 6 cups mixed greens, 6 bacon slices
Drizzle with the rosemary dressing.
Serve the salad topped with fresh watercress.
1 bunch watercress

Nutrition