Keto Chicken Avocado Salad with Lemon Dijon Dressing

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing keto-friendly salad featuring grilled chicken, creamy avocado, and a zesty lemon dijon dressing for a satisfying low-carb meal. This Mediterranean-inspired salad recipe (keto), ready in about 45 minutes, pairs boneless skinless chicken breast, avocado, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 20 min Cook: 25 min Serves 2 Mediterranean cuisine 320 cal/serving

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Ingredients

150g boneless skinless chicken breast
1 medium, diced avocado
100g, halved cherry tomatoes
50g, sliced cucumber
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp, chopped fresh dill
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 150g chicken breast and cook for 5-6 minutes per side until golden and cooked through, then transfer to a plate and let rest.
Step 2: In a bowl, combine 100g cherry tomatoes, 50g cucumber slices, and 1/2 diced avocado. Toss gently to mix.
Step 3: In a small jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijand mustard, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Slice the rested chicken breast into 1/4-inch strips and add to the salad. Pour the dressing over the salad and toss to coat evenly.
Step 5: Serve immediately, ensuring each serving has a balance of crisp vegetables, creamy avocado, and tangy dressing.