Keto chicken salad
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5 from 2 votes
This keto take on a southwestern salad has all the flavour without the carbs.
Tender green beans are mixed with tomato, onion and coriander for a refreshing salsa to accompany spiced chicken and juicy roasted peppers. This is a great option for meal prepping your weekday lunches and ideal for using up any leftover cooked chicken!
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Lunch
Cuisine: American
Keyword: Chicken, chicken salad, keto chicken recipe, Keto Salad, low carb salad, salad, Southwestern, Southwestern salad
Servings: 2 people
Calories: 633kcal


For the dressing

  • 2 tsp lime juice
  • 1 tbsp mayonnaise
  • 1 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • salt and pepper to season

For the salad

  • 80 g green beans
  • 4 cherry tomatoes diced
  • ½ gem lettuce roughly shredded
  • 1 small avocado sliced into 8 strips
  • 1 large spring onion (green onion) sliced
  • 1 tbsp red onion finely diced
  • 1 tsp lime juice
  • 1 tsp extra virgin olive oil
  • 140 g cooked chicken
  • ½ roasted jarred red bell pepper sliced into strips
  • 60 g cheddar cheese grated
  • 5 g fresh coriander (cilantro) roughly chopped
  • salt and pepper to season


  • Add the green beans to a pan of boiling water and simmer for 3-4 minutes until just tender. Drain and rinse immediately under cold water, dice into one inch chunks and add to a mixing bowl.
  • Whilst the beans are cooking add all the dressing ingredients to a small mixing bowl and stir together well to combine. Set aside.
  • Add the tomatoes, red onion, and half the coriander to the bowl with the green beans. Add the lime juice, olive oil and a pinch of salt and pepper. Mix well to combine.
  • Add the chicken to a mixing bowl with the sliced roasted peppers and half a tablespoon of the dressing. Mix well to combine.
  • To assemble the salad, add the green bean salsa, chicken and pepper mix, lettuce and sliced avocado to a serving bowl.
  • Add the grated cheese and scatter with the spring onions and remaining coriander. Serve with the paprika mayonnaise.


Calories: 633kcal | Carbohydrates: 16g | Protein: 46g | Fat: 44g | Fiber: 8g

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