This can be one of the healthiest and crispiest salads on the blog; it is keto friendly, low carb and gluten free, it is filled to the brim with healthy low carb ingredients like avocados, veggies and pan seared marinated chicken breast cooked to perfection. The salad is finished with an avocado vinaigrette that I am obsessed with, it super delicious, creamy and dairy free and the fact that avocados and olive oil are a healthy source of fat makes me including this vinaigrette on almost anything.

Keto Low Carb Chicken Salad with Avocado Vinaigrette

How to marinade the chicken breasts?

• In a large Ziploc bag, add the olive oil, lemon juice, vinegar, salt, black pepper, dried onion, dried garlic, Dijon mustard and black pepper. Shake a bit the ingredients together and add the chicken breasts. Seal tightly and refrigerate for a minimum of 6 hours, preferably for 12 hours, turning the bag occasionally.

What are the ingredients that are in the avocado vinaigrette?

• My avocado vinaigrette includes, avocado chunks, olive oil, vinegar lemon juice salt and dried mint, don’t leave out the dried mint in the vinaigrette, it adds a lovely depth, and if you like a little heat in the dressing add some minced jalapeno. Use good quality olive oil and freshly squeezed lemon juice is highly recommended for best results. There are zillions of ways to use this vinaigrette.

Ingredients

For the chicken marinade:

• 2 chicken breast fillets, skinless and boneless, about 200 g. / 7 oz. each
• ¼ cup olive oil
• 2 tablespoons vinegar
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon dried thyme
• A pinch of dried garlic
• A pinch of dried onions
• 1/2 teaspoon Dijon mustard
• A dash of salt
• A dash of freshly grated black pepper
• 2 tablespoons olive oil, to sear the chicken breasts

Salad ingredients

• 2 Avocados
• 2 medium sized tomatoes, cut into wedges
• 3 cucumbers, sliced
• ½ cup black olives
• 10 Roamine lettuce leaves, shredded
• 2  red cabbage leaves, shredded

Avocado Vinaigrette:

• 3 tablespoons avocado flesh
• 4 tablespoons white vinegar
• 4 tablespoons freshly squeezed lemon juice
• Salt to taste
• 4 garlic cloves, crushed
• ¾ cup olive oil
• ½ teaspoon dried mint

Directions:

1. First off, you need to flatten the chicken breasts: Place both chicken breasts between two pieces of wax paper and pound lightly with the flat side of a meat mallet.
2. For the marinate: in a large ziploc bag, add the olive oil, lemon juice, vinegar, salt, black pepper, dried onion, dried garlic, Dijon mustard and black pepper. Shake a bit the ingredients together and add the chicken breasts. Seal tightly and refrigerate for a minimum of 6 hours, preferably for 12 hours, turning the bag occasionally.
3. In the meantime, prepare the avocado vinaigrette: toss all the ingredients of the vinaigrette in your blender, and pulse until luscious and creamy.
4. To sear the chicken breasts: heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the chicken breasts and cook until cooked through and golden brown on each side, about 5-6 minutes on each side. Remove chicken from pan and cut into thick slices.
5. To assemble the dish: cut the avocados in half, and gently twist the halves to separate, remove the seeds and peel the exterior with a knife, cut into large wedges.
6. Arrange the vegetables neatly on a large plate: Romaine lettuce, tomatoes, red cabbage leaves, cucumbers, sliced chicken breasts and olives. Leave the vinaigrette on the side and add as much as needed over each serving. Any leftover vinaigrette can be drizzled over boiled eggs or any leafy green salad. Enjoy!

If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine

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