Keto Salad
This keto salad is exactly that. Whether you're prepping for a busy work week or hosting friends for dinner, it’s a versatile dish that can be easily customized to suit your taste.
Equipment
- Sharp Knife
- Salad Bowl
- Frying pan
- Grill pan or outdoor grill
- Measuring spoons
Ingredients
For the Salad:
- 4 cups mixed greens spinach, arugula, kale
- 1 cucumber sliced
- 1/2 cup cherry tomatoes halved
- 1 ripe avocado diced
- 6 slices bacon cooked and crumbled
- 1 grilled chicken breast sliced
- 1/2 cup shredded cheddar cheese
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- Salt and pepper to taste
Instructions
Step 1: Prepare the Veggies
- Rinse the mixed greens (spinach, arugula, and kale) thoroughly under cold water. Pat them dry with a paper towel or use a salad spinner to remove excess moisture. This helps the salad stay crisp.
- Peel the cucumber if you prefer, then slice it into thin rounds or half-moons for a more delicate texture.
- Halve the cherry tomatoes: Cut the cherry tomatoes in half to release their juices and add a burst of flavor to the salad.
- Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Slice it into cubes, being careful not to mash it.
- Pro Tip: To prevent the avocado from browning, drizzle a tiny bit of lemon juice on the cubes right after cutting.
Step 2: Cook the Bacon
- Heat a frying pan over medium heat. Add the bacon slices and cook for about 5–7 minutes, turning occasionally, until crispy and browned.
- Place the cooked bacon on a paper towel-lined plate to drain any excess grease. Once cooled, chop it into bite-sized pieces.
- Pro Tip: Make sure the pan is hot before adding the bacon so it crisps up evenly. Don’t overcrowd the pan—cook in batches if necessary.
Step 3: Grill the Chicken
- Season the chicken breast with salt and pepper (and any other spices you like, such as garlic powder or paprika).
- Heat a grill pan or outdoor grill over medium-high heat. Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it. This helps retain its juices and keeps the chicken tender.
- Pro Tip: For perfectly grilled chicken, use a meat thermometer to avoid overcooking it. Letting the chicken rest is crucial to keep it juicy.
Step 4: Make the Dressing
- In a small bowl, add the olive oil and apple cider vinegar (or lemon juice). Whisk them together until they’re fully combined.
- Add a pinch of salt and freshly cracked pepper to taste. You can adjust the acidity by adding more vinegar or lemon juice if you prefer it tangier.
- Pro Tip: Always whisk the dressing right before using it so that the oil and vinegar stay emulsified and don’t separate.
Step 5: Assemble the Salad
- In a large salad bowl, add the prepared greens, cucumber, cherry tomatoes, and avocado.
- Toss in the crispy bacon and grilled chicken slices.
- Add the shredded cheddar cheese or any cheese you prefer, and mix gently.
- Drizzle the dressing over the salad and toss everything to combine.
- Pro Tip: Start with a light drizzle of dressing and add more if needed. It’s easier to add more than to take excess dressing out!
Step 6: Serve and Enjoy
- Once everything is well-mixed, serve the salad immediately in individual bowls or on a large platter.
- If you like, sprinkle a little extra cheese on top or add some chopped herbs like parsley or chives for extra flavor.
Notes
Nutritional Value (per serving)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
- Calories: 400-500 kcal
- Protein: 30-35g
- Fat: 30-35g
- Carbs: 6-8g (net carbs)
- Fiber: 4-5g
- Sugar: 2-3g
- Sodium: 800-1000mg (depends on bacon and cheese used)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.