This Keto Balsamic Chicken Salad is a delicious way to get healthy fats and tons of vegetables into your diet.
The chicken is clearly the star of this Keto Balsamic Chicken Salad, but it is surrounded by delicious vegetables and keto fan favorites feta and avocado. So I’m going to go out on a limb and compare this salad to The Avengers: Infinity War. The two have more in common than you think… They both have a star-studded line-up, they both feature something green and awesome (avocado and the Hulk), and **spoiler alert** just like some of our beloved avengers this salad will be gone in a snap… Too soon?
Anyway back in this universe, vegetables are my superheroes – that may be the corniest sounding thing I’ve ever written, but in all seriousness, I sometimes struggle with eating enough vegetables and if you’re in the same boat I hope this has given you a least a little inspiration on how to incorporate more leafy greens into your diet.
Check out the links below to read more on why you eat leafy greens:
- Superlife – 10 Incredible Effects on Your Body When You Eat Leafy Greens
- Mark’s Daily Apple – Why You Should Eat Leafy Greens
- NPR – Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline
Keto Balsamic Chicken Salad
Ingredients
Chicken:
- 6 ounces chicken breast
- 2 tablespoons avocado oil
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
Salad:
- 6 cups salad greens
- 1/2 small red onion thinly sliced
- 1/4 cup crumbled feta
- 1 avocado diced
- 1 Roma tomato diced
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine the chicken ingredients in a ziplock bag or airtight container and marinate in the refrigerator for up to 24 hours or as little as 30 minutes.
- Once the chicken has marinated heat your cast iron grill pan over high heat, grill chicken 4-5 minutes per side until grill lines develop and the internal temperature reacher 165° F.
- Let the chicken rest while you prepare the dressing and salads. For the dressing simply place all of the ingredients into a small jar and shake to combine. Divide the greens between two bowls and top with red onion, feta, tomato, and avocado.
- Slice the chicken and place on top of the salads. Drizzle with dressing and serve.
This salad is delicious! I used goat cheese instead since I didn’t have feta. I had it over a couple of days (keeping dressing on the side) and it kept getting better and better!
I amped this up by adding a can of artichokes and a pile of grape tomatoes! Awesome salad now in regular rotation. The chicken is delicious by itself too.