Keto Chicken Taco Salad

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    45 min

Keto Chicken Taco Salad

14 ratings

This chicken taco salad is a great make ahead meal. Simply marinate and cook the chicken ahead of time as well as wash and chop the veggies. The entire salad will hold in the fridge for several days even if you would like to use it for meal prep! However, be sure to cut the avocado right before serving for the freshest color.

  • Net Carbs

    4.9 g

  • Fiber

    3.3 g

  • Total Carbs

    8.3 g

  • Protein

    6.6 g

  • Fats

    15.9 g

193 cals

Keto Chicken Taco Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    2 breast bone and skin r

  • Avocado Oil

    Avocado Oil

    2 tablespoon

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    1 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Garlic Powder

    Garlic Powder

    1 teaspoon

  • Romaine Lettuce

    Romaine Lettuce

    4-½ cup

  • Black Olives

    Black Olives

    ¼ cup, sliced

  • Radish, Raw

    Radish, Raw

    2 medium - 3/4" to 1" diameter

  • Cherry Tomato

    Cherry Tomato

    8 grape

  • Queso Chihuahua (Chihuahua Cheese)

    Queso Chihuahua (Chihuahua Cheese)

    ¼ cup, shredded

  • Cilantro

    Cilantro

    ¾ cup, chopped

  • Green Onions

    Green Onions

    1 medium - 4 1/8" long

  • Avocado

    Avocado

    ½ each

  • Yellow Bell Peppers, Raw

    Yellow Bell Peppers, Raw

    ¼ large - 3" diameter x 3 3/4"

  • Salsa

    Salsa

    4 tablespoon

  • Sour Cream

    Sour Cream

    4 tablespoon

Recipe Steps

steps 3

45 min

  • Step 1

    Season the chicken breasts in a plastic zip top bag with the ingredients for the chicken. Massage the bag and the meat well and set aside. Preheat a grill until very hot.
    Step 1
  • Step 2

    In the meantime, prepare the vegetables as stated. Divide the romaine lettuce and toppings between four bowls.
    Step 2
  • Step 3

    Grill the chicken over medium-high heat. Grill the chicken on the first side for 5 minutes. Flip and grill the other side for 3-5 minutes. Flip for another 3-5 minutes. Keep flipping the chicken like so until the chicken is cooked through about 15-20 minutes. Slice the chicken and arrange on top of the salad. Top each bowl of salad with 1 tbsp of salsa and 1 tbsp of sour cream.
    Step 3

Comments 6

  • SpectacularArugula623209

    SpectacularArugula623209 a year ago

    Excellent Salad!

    • Steeleyjen

      Steeleyjen 2 years ago

      Where are all the carbs coming from in this recipe? It has a pretty high carb to protein ratio. Is it the tomatoes plus the salsa?

      • Tammy R Smith

        Tammy R Smith 3 years ago

        Awesome flavor!

        • LittleBoo

          LittleBoo 4 years ago

          Watch the salsa you are using, many American ones have sugar added

          • Craazybirdlady

            Craazybirdlady 3 years ago

            What brand did you use?

        • MindyMonck

          MindyMonck 4 years ago

          Deeeeelicious!