Crispy Garlic-Infused Chicken & Avocado Salad
A high-protein, keto-friendly salad with perfectly seared chicken, creamy avocado, and a vibrant herb dressing that melts into every leafy bite. This american-inspired keto (keto, high protein) ready in about 25 minutes pairs Chicken breast, boneless skinless, medium Avocado, Olive oil, extra virgin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 368 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz Chicken breast, boneless skinless
- 1/2 medium Avocado
- 2 tbsp Olive oil, extra virgin
- 2 tbsp Lemon, juice
- 1 tsp Dijon mustard
- 1 tbsp, chopped Fresh dill
- 1 tbsp, chopped Fresh chives
- 2 cups Mixed greens
- 1 tbsp Pumpkin seeds
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Season 6 oz boneless skinless chicken breast with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp extra virgin olive oil in a medium skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F.
- Step 2: While chicken cooks, whisk together 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl, then slowly whisk in 1 tbsp extra virgin olive oil until emulsified. Stir in 1 tbsp chopped fresh dill and 1 tbsp chopped fresh chives.
- Step 3: Cut 1/2 medium avocado in half, remove pit, scoop flesh into a bowl, and mash until smooth. Stir in 1 tbsp lemon juice and a pinch of salt to prevent browning.
- Step 4: Slice rested chicken (after 5-minute rest) into 1/4-inch thick pieces. In a large bowl, combine 2 cups mixed greens, sliced chicken, and mashed avocado. Drizzle with dressing and toss gently until evenly coated. Sprinkle with 1 tbsp pumpkin seeds just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Garlic-Infused Chicken & Avocado Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Garlic-Infused Chicken & Avocado Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium avocado from drying out.
Can I substitute ingredients in Crispy Garlic-Infused Chicken & Avocado Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Garlic-Infused Chicken & Avocado Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crispy Garlic-Infused Chicken & Avocado Salad keto?
Yes — this recipe is tagged keto, high protein, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
