Keto Chicken Salad with Avocado

Keto chicken salad with avocado and herbs in a ceramic bowl

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5 from 4 reviews

Keto chicken salad that is loaded with flavors makes a healthy and satisfying summer lunch.




  • 2 boneless chicken thigh fillets
  • ¼ cup water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon sweet chili powder
  • 1 teaspoon dried thyme
  • 4 cloves garlic


  • 2 cups arugula
  • 1 cup purslane leaves
  • Basil leaves
  • 1/2 cup fresh dill
  • A handful of cherry tomatoes, halved
  • 1 tablespoon olives
  • 1 avocado, sliced
  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella seeds
  • ½ tablespoon olive oil
  • 2 tablespoons Avocado Dressing (or more depending on your taste)


  1. Place the chicken fillets on a skillet. Pour ¼ cup water and cook them covered over medium low heat until they release water and then absorb almost all of it. Flip them over a few times during this time.
  2. Uncover and drizzle 2 tablespoons olive oil over the chicken thighs. Add in garlic cloves. Season with salt, black pepper , sweet chili powder and thyme. Cook them covered until golden, flipping them over a few times.
  3. Arrange all salad ingredients in a large bowl. Sprinkle sesame seeds and nigella seeds over them. Drizzle olive oil and avocado dressing over the salad.


I didn’t add any water to the avocado dressing this time so that I could have a thicker result and place it on the side of my salad.