Keto Chipotle Chicken Salad
Infused with smoky spices and vibrant, fresh ingredients, the Keto Chipotle Chicken Salad is the ultimate low-carb meal for spice lovers and health-conscious foodies alike. Perfectly seasoned chicken breasts are pan-seared to golden perfection, then paired with crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and refreshing cucumber for a satisfying base. This bold and flavorful salad is elevated with a zesty sour cream dressing infused with tangy lemon juice and a dash of hot sauce to add a playful kick. Ready in under 40 minutes, this keto-friendly recipe is as nutritious as it is delicious, making it an ideal choice for busy weeknight dinners or light lunches. Serve immediately and let the rich flavors of the chipotle spices and fresh cilantro transport your taste buds to a whole new level.
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Recipe Information
Ingredients
- 1 pound Chicken breasts
- 1 teaspoon Chipotle powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 0.25 cup Cilantro leaves
- 0.5 cup Sour cream
- 1 tablespoon Hot sauce
Instructions
Begin by preparing the chicken: in a small bowl, mix together chipotle powder, paprika, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture over the chicken breasts, ensuring an even coating.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for approximately 6-7 minutes on each side, or until fully cooked and golden brown.
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes.
While the chicken is resting, prepare the salad ingredients: chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, and cut the avocado into cubes.
In a large salad bowl, combine the chopped lettuce, cherry tomatoes, cucumber, avocado, and cilantro leaves.
Slice the rested chicken into thin strips and add it to the salad.
In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and hot sauce. Stir in the sour cream until well mixed to create the dressing.
Drizzle the dressing over the salad and gently toss to combine.
Serve the salad immediately, enjoying the hearty and satisfying flavors of the keto chipotle chicken salad.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 22.7 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3283 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
