Keto Detox Salad

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    20 min

Keto Detox Salad

This Keto salad is loaded with healthy fats, fiber, and nutrient-dense ingredients. Our hearty low carb salad is prepared with tender kale leaves, cooling cucumber, creamy avocado slices, crisp radishes, and shredded chicken for protein. Once prepared, the salad is drizzled with a lemon chia dressing and topped with crunchy pumpkin seeds to serve.

What Kind of Chicken Should I Use?

We have used cooked chicken for our low carb salad recipe. You can use any kind of leftover cooked or rotisserie chicken you prefer. Alternatively use cooked, leftover turkey. Using dark meat cuts such as the thighs will however, provide more fats and flavor.

Can I Make This Vegan or Vegetarian?

We have added cooked chicken to our Keto detox salad as a source of protein. If you would like to make the recipe vegetarian, you could top the salad with slices of grilled halloumi cheese. For a vegan option, it could be substituted with some diced baked crispy tofu. Please be sure to adjust your macros to account for any changes made to the recipe.

Tips for Using Chia Seeds in Dressing

Adding chia seeds to your salad dressing is a great way to reap their nutritional rewards, as well as adding a bit of thickness and depth to your dressing. Using as little as a teaspoon will help to thicken your salad dressing nicely just before serving. You do not want to add too many chia seeds or leave the dressing to stand overnight as it will be far too dense in consistency. For this recipe, the dressing is prepared and left to sit in the salad for 10 minutes to soften the kale before serving.

  • Net Carbs

    2.8 g

  • Fiber

    6.8 g

  • Total Carbs

    9.7 g

  • Protein

    39.1 g

  • Fats

    42.6 g

569 cals

Keto Detox 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


  • Radish, raw

    Radish, raw

    4 medium - 3/4" to 1" diameter

  • Extra virgin olive oil

    Extra virgin olive oil

    3 tablespoon

  • Kale


    2 cup

  • Chia seeds

    Chia seeds

    1 teaspoon, whole pieces

  • Pumpkin seeds

    Pumpkin seeds

    1 tablespoon, whole pieces

  • Avocado


    1 each

  • Rotisserie chicken

    Rotisserie chicken

    1 cup

  • Lemon juice

    Lemon juice

    1 tablespoon

  • Mustard


    0.5 teaspoon

  • Salt, sea salt

    Salt, sea salt

    0.5 teaspoon

  • Cucumber


    0.33 cup

  • Black pepper

    Black pepper

    0.13 teaspoon

Recipe Steps

steps 3

20 min

  • Step 1

    Dice the cucumber, thinly slice the radishes, and slice the avocado. Add the kale, radishes, cucumber, and avocado to a large salad/serving bowl. Season with a little salt and pepper and toss to combine.
    Step 1
  • Step 2

    Add the lemon juice, olive oil, mustard, chia seeds, salt, and pepper to a mixing bowl. Whisk together to combine until smooth. Taste and adjust seasonings as required. You may add more oil, lemon or salt as needed.
    Step 2
  • Step 3

    Roughly tear the cooked chicken and add to the salad. Drizzle the dressing over the salad and gently massage into the leaves, vegetables and chicken. Set aside for 10 minutes to soften the kale, then scatter over the pumpkin seeds to serve.
    Step 3