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A fresh Keto Avocado Chicken Salad With Blueberries in a white bowl featuring mixed greens, grilled chicken slices, blueberries, avocado chunks, and crumbled cheese. A larger glass bowl with more salad, a dish of crumbled cheese, and a fork are visible in the background, on a table with a striped cloth.

Keto Avocado Chicken Salad With Blueberries

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Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 35 minutes
Servings 4
Calories 582 kcal

Equipment

Ingredients
  

Dressing

  • ¾ cup mayonnaise
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • Black pepper as desired
  • optional 1-2 teaspoons poppy seeds

Salad

  • 4 boneless skinless chicken breast
  • 5-6 ounces mixed salad greens
  • 4 ounces keto-friendly blue cheese crumbled
  • 2 cups fresh blueberries
  • 1 cup walnuts chopped
  • ¼ cup red onion. thinly sliced
  • 2 avocados diced

Instructions
 

  • In a small bowl, add dressing ingredients and whisk well. Set aside.
  • Add chicken to a gallon-sized freezer bag. Add half of the dressing and reserve the remaining sauce for the salad.
  • Shake the bag to coat the chicken well. Allow to marinate in the refrigerator for at least 2 hours.
  • Once marinating is complete, grill chicken on your grill (you can also bake it if you do not have a grill). Make sure the chicken is thoroughly cooked and set aside.
  • Keep warm but allow the chicken to rest for 10-20 minutes before slicing.
  • In a large salad bowl, add greens, blue cheese, walnuts, red onion, avocados, blueberries, and chicken.
  • Top with remaining dressing and toss to coat.

Nutrition

Serving: 1Calories: 582kcalCarbohydrates: 19gProtein: 27gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 35gCholesterol: 70mgSodium: 514mgFiber: 8gSugar: 7g
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