Keto Ranch Chicken Salad

Simple salads like this one are my go-to meal when I don't have time to cook. Technically it's made with eight ingredients but I didn't count the salt, pepper and ghee as these are used in most savory recipes.

I made my keto & paleo salad with crispy bacon and chicken breast cooked in a skillet and then finished off in the oven. If you're short on time, simply use leftover rotisserie chicken. I also used avocado which is the key ingredient that will provide heart-healthy monounsaturated fats and electrolytes to keep keto-flu at bay.

Finally, I drizzled some ranch dressing on top. You can easily make your own!

Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by crisping up the chicken breasts. Season the chicken breasts with salt and pepper from all sides. Grease a small skillet with ghee or duck fat. Place the chicken breasts, skin side down, on the hot pan.

2. Without moving it, cook the chicken on high until golden brown and crispy, for 5-6 minutes. Then, flip the chicken on the other side, cook for 30 seconds. Transfer the skillet into the oven.

   

3. Cook the chicken for 10-15 minutes. It's done when an instant read thermometer inserted into the thickest part reads 74 °C/ 165 °F.

4. If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper.

   

5. Bake for 10 minutes until crispy and golden brown. Alternatively, you can crisp up the bacon separately on a frying pan.

   

6. Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.

7. Slice the avocado and the cooked chicken. Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.

   

8. Top each salad with 2 tablespoons of Ranch Dressing.

   

9. This salad is best served immediately. You can always keep some cooked chicken and crisped up bacon in the fridge and reheat or simply use cold.

   

Recipe

Keto Ranch Chicken Salad

★★★★★4.6 (439 ratings)

Tasty keto & paleo salad made with only 5 ingredients in just 20 minutes. A healthy diet cannot get easier ...

Hands on

10m

Overall

20m

Servings

2

3.1 g

Net carbs

38.7 g

Protein

43.8 g

Fat

581

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 2 servings

• 2 boneless chicken breasts, skin on (285 g/ 10 oz)
• 6 thin-cut slices bacon or 3 regular slices (90 g/ 3.2 oz)
• 1 large avocado, sliced (200 g/ 7.1 oz)
• 4 cups mixed leafy greens of choice (120 g/ 4.2 oz)
• 4 tbsp Keto Ranch Dressing (60 ml/ 2 fl oz) or use dairy-free Ranch Dressing
• ghee or duck fat for greasing
• salt and pepper, to taste

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by crisping up the chicken breasts. Season the chicken breasts with salt and pepper from all sides. Grease a small skillet with ghee or duck fat. Place the chicken breasts, skin side down, on the hot pan.

2. Without moving it, cook the chicken on high until golden brown and crispy, for 5-6 minutes. Then, flip the chicken on the other side, cook for 30 seconds. Transfer the skillet into the oven.

3. Cook the chicken for 10-15 minutes. It's done when an instant read thermometer inserted into the thickest part reads 74 °C/ 165 °F.

4. If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper.

5. Bake for 10 minutes until crispy and golden brown. Alternatively, you can crisp up the bacon separately on a frying pan.

6. Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.

7. Slice the avocado and the cooked chicken. Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.

8. Top each salad with 2 tablespoons of Ranch Dressing.

9. This salad is best served immediately. You can always keep some cooked chicken and crisped up bacon in the fridge and reheat or simply use cold.

Nutrition per serving

Carbs 2%Protein 28%Fat 70% of calories

Net carbs

3.1 g

Total carbs

10.5 g

Fiber

7.4 g

Sugars

1.2 g

Protein

38.7 g

Fat

43.8 g

Saturated fat

10.1 g

Calories

581 kcal

Sodium

532 mg · 23.1% RDA

Magnesium

79 mg · 19.8% RDA

Potassium

1,031 mg · 51.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Chicken, breast (with skin, raw)	0 g	29.7 g	13.2 g	245
Bacon, streaky (high fat content), organic	0 g	6.2 g	11.3 g	126
Avocado, fresh	1.8 g	2 g	14.7 g	160
Lettuce, mixed leaf salad	0.7 g	0.8 g	0.1 g	8
Ranch Dressing made with Avocado Oil (Primal Kitchen)	0.6 g	0 g	4.5 g	42
Total	3.1 g	38.7 g	43.8 g	581

• Gluten free
• Dairy free
• Nut free
• Coconut free
• Fish free
• Shellfish free
• Beef free