Keto Southwest Chicken Salad Recipe

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Lunch
  • Cuisine: American


This colorful salad has a delicious variety of textures and flavors you’ll love.


For the dressing:

For the salad:

  • 4 chicken tenders (approx. 400 g)
  • 2 Tablespoons (30 ml) of avocado oil
  • 8 small spears (128 g) of asparagus, trimmed and cut into 2-inch pieces
  • 1 small zucchini (120 g), sliced
  • 1 small yellow squash (120 g), sliced
  • 2 cups (66 g) of shredded Romaine or Cos lettuce 
  • 1 avocado (200 g), pitted and sliced
  • 4 sweet mini peppers (120 g), deseeded and sliced
  • 1 small cucumber (220 g), sliced
  • 1 serrano or jalapeno pepper, thinly sliced (optional)
  • 4 scallions, thinly sliced, to serve
  • 2 Tablespoons of cilantro, chopped, to serve
  • Salt and freshly ground black pepper, to taste
  • Lime wedges, to garnish


  1. Blend all the dressing ingredients together until smooth, then refrigerate until ready to serve.
  2. Season the chicken tenders with salt and pepper and brush with 1 tablespoon avocado oil. Heat a grill pan over a medium-high heat and grill the chicken tenders until fully cooked, 4 to 5 minutes per side. Transfer to a plate, let rest for a few minutes and slice. Set aside.
  3. Add zucchini, yellow squash, and asparagus to a bowl, season with salt and pepper and drizzle with the remaining tablespoon of oil; toss to coat. Grill the zucchini, yellow squash, and asparagus until just tender. 
  4. Assemble the salads by layering the lettuce, chicken, grilled vegetables, and remaining ingredients into 4 salad bowls. Pour over the dressing and add cilantro and scallions if desired. Garnish with lime wedges. 


The salad will keep in the fridge without the dressing for up to 2 days. 

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

Net Carbs: 6 g


  • Calories: 628
  • Sugar: 4 g
  • Fat: 55 g
  • Carbohydrates: 12 g
  • Fiber: 6 g
  • Protein: 26 g