Simple salads like this one are my go-to meal when I don’t have time to cook. Technically it’s made with eight as these are used in most savoury 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 make your own or you can use a ready made option like Primal Kitchen made with avocado oil and no additives.
Nutritional values (per serving)
|of which Saturated||10.1||grams|
|Magnesium||79||mg (20% RDA)|
|Potassium||1,031||mg (52% EMR)|
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Macronutrient ratio: Calories from carbs (2%), protein (28%), fat (70%)
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 Paleo Ranch Dressing (60 ml/ 2 fl oz) – or you can make your own Keto Ranch Dressing (recipe contains dairy)
- ghee or duck fat for greasing
- salt and pepper, to taste
- Preheat the oven to 200 C/ 400 F. 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.
- 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.
- Cook the chicken for 10-15 minutes. WIt’s done when an instant read thermometer inserted into the thickest part reads 74 C/ 165 F.
- If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper and bake for 10 minutes …
… until crispy and golden brown. Alternatively, you can crisp up the bacon separately on a frying pan.
- Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.
- Slice the avocado and the cooked chicken. Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.
- Top each salad with 2 tablespoons of Ranch Dressing.
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.
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