Keto Cilantro Lime Chicken Salad Recipe

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Entree
  • Cuisine: American


This delicious cilantro lime dressing will lift any salad to the next level.


For the chicken:

  • 1 Tablespoon (6 g) of cayenne pepper
  • 4 chicken breasts (800 g), skinless and deboned
  • salt
  • 2 Tablespoons (30 ml) of olive oil, for grilling

For the dressing:

  • 6 Tablespoons (90 ml) of olive oil
  • generous handful cilantro leaves (0.5oz / 15g)
  • juice of 2 limes
  • 1 teaspoon (5 ml) of white balsamic vinegar
  • salt
  • freshly ground black pepper

For the salad:

  • 4 cups of lettuce of your choice
  • 20 cherry tomatoes (340 g), halved
  • 4 pickled jalapenos (56 g), sliced
  • 1 red onion (110 g), peeled and finely sliced
  • 1 large avocado (200 g), diced


  1. Preheat the oven to 355°F (180°C).
  2. Sprinkle the cayenne pepper onto both sides of the chicken breasts and season with salt. Heat the olive oil in a pan and brown the chicken on both sides until golden. Transfer to a roasting tray and bake for 10-12 minutes to cook the breasts through.
  3. Meanwhile, make the dressing by placing the olive oil, cilantro, lime juice, and white balsamic vinegar into a mini food processor or blender and blitz well. Season with salt and freshly ground black pepper.
  4. Finish the salad by combining the remaining ingredients. Slice the chicken breasts and serve on top with the dressing.

      NOTE: Any leftover dressing can be stored in the fridge for up to 3 days.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 7 g


  • Calories: 751
  • Sugar: 5 g
  • Fat: 55 g
  • Carbohydrates: 13 g
  • Fiber: 6 g
  • Protein: 49 g