This Keto avocado chicken salad bowl is life! I ate a salad bowl just like this at Baker and Moore in Rotterdam a few weeks ago. I loved the mix of flavors and it had enough bite because of the chicken. I decided to recreate that avocado chicken salad at home and it’s really easy. That’s why I’m sharing this recipe, because you need this salad in your life. I do have to say that this is a big salad bowl. It was about 777 calories (308 from the avocado) with only 6 grams of carbs, but you can make a smaller portion if you like. For me it was my second meal of the day, so I was more than ready to eat all of this goodness. Let’s create this amazing salad, here we go!
This is what I’ve used in this Keto avocado chicken salad bowl:
- 150 grams of chicken breast, grilled or baked
- 50 grams of butter lettuce
- Salt, pepper, paprika, cayenne pepper and hot paprika spices
- Half a baby avocado, sliced
- 100 grams of cucumber, sliced or diced
- Half a red onion, sliced or diced
- 20 grams of pine nuts, roasted for the best flavor
- 20 grams of Italian cheese flakes
- Tablespoon of ready-made fresh basil pesto
I started off with picking spices for the chicken breast. I added a mixture of salt, pepper, cayenne pepper and hot paprika spices. As you can tell, I like it spicy! But the original avocado chicken salad I had at Baker and Moore was spicy too. Picky any type of spicemix you like, but make sure it doesn’t have any added sugars. I grilled the chicken breast in a pan with some olive oil and let it cool down before I sliced it up. In the mean time you can start making up your salad bowl.
I started with 50 grams of butter lettuce as a base. Then I added the cucumber slices on one side and the diced red onion on the other side. I also sliced up half of the baby avocado and put that on the side with some salt and pepper on top. You can use an entire avocado if you like. I have to be careful because of my allergies, so I only ate half. I left some space in the middle for the sliced chicken. After adding the chicken, I took about three minutes to roast the pine nuts in a pan without butter or oil. I like roasting pine nuts because they get this really nice smoky flavor after roasting them.
I like adding the roasted pine nuts last, when the chicken is still a little warm as well as the pine nuts. It’s the perfect mix with the colder cucumber and lettuce. I also drizzled the fresh basil pesto and Italian cheese flakes on top. The basil pesto contains oil, so you don’t need to make a dressing for this salad. Basil pesto is also very low carb, which makes it the perfect substitute for a dressing. And that’s it, your Keto avocado chicken salad bowl is ready to go. I recommend you eat this while the chicken and pine nuts are still warm.
Let me know if you created your own bowl, tag me on Instagram @KayaQuintana.