Looking for a satisfying, low-carb meal that’s bursting with flavour and keeps you full for hours? This Chicken Salad Bowl with Creamy Avocado Dressing is your answer. Packed with juicy grilled chicken, crisp salad vegetables, and a rich, homemade avocado dressing, it’s a perfect blend of protein, healthy fats, and freshness.
Whether you’re meal-prepping for the week or need a quick, nourishing lunch, this bowl comes together in under 30 minutes. The chicken is simply seasoned and seared for maximum flavour, while the salad base is a mix of crunchy lettuce, cucumber, and cherry tomatoes. The star is the creamy avocado dressing—blitzed in seconds for a silky, tangy finish.
This bowl is endlessly customisable: swap in your favourite greens, add a handful of nuts for crunch, or top with cheese if you fancy. It’s naturally gluten-free, dairy-optional, and designed to keep your carbs ultra-low without sacrificing taste or satisfaction.
At a glance
- Time: 25 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 32 g
- Fat: 22 g
- Carbs: 5 g
- Energy: 340 kcal
Ingredients
- 2 small (about 300g) Chicken breasts (Boneless, skinless)
- 2 tbsp Olive oil (For cooking and dressing)
- 100g Romaine lettuce (Roughly chopped)
- 100g Cucumber (Sliced)
- 80g Cherry tomatoes (Halved)
- 1 medium (about 150g) Avocado (Ripe)
- 2 tbsp Lemon juice (Freshly squeezed)
- 2 tbsp Fresh parsley (Chopped)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (To taste)
Equipment Needed
- Frying pan
- Chopping board
- Sharp knife
- Blender or food processor
- Mixing bowl
- Tongs
Steps
- Pat chicken breasts dry and season both sides with half the salt and pepper.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (juices run clear, internal temp 74°C). Rest 2 minutes, then slice.
- While chicken cooks, prepare the salad: chop lettuce, slice cucumber, halve tomatoes, and place in a mixing bowl.
- For the dressing, blend avocado, lemon juice, parsley, remaining olive oil, and a pinch of salt and pepper until smooth and creamy. Add a splash of water if needed to thin.
- Toss salad vegetables with half the avocado dressing to coat.
- Divide dressed salad between two bowls. Top each with sliced chicken.
- Drizzle remaining avocado dressing over the chicken and garnish with extra parsley if desired.
- Serve immediately while chicken is warm and salad is crisp.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Chicken breasts → Turkey breast or cooked prawns — For a different protein or pescatarian option.
- Olive oil → Avocado oil — For a different healthy fat.
- Parsley → Coriander or basil — Use your favourite fresh herb.
Serving Ideas
- With a side of boiled eggs for extra protein.
- Topped with toasted pumpkin seeds for crunch.
- Alongside a bowl of keto soup for a heartier meal.
Additional Info
Chefs Tips
- Let the chicken rest before slicing to keep it juicy.
- Add a splash of water to the dressing if it’s too thick.
- Use a mix of salad leaves for extra colour and nutrients.
Variations
- Swap chicken for grilled halloumi for a vegetarian version.
- Add sliced radish or red onion for extra bite.
- Top with crumbled feta if dairy is tolerated.
Troubleshooting
- Chicken dry? Reduce cooking time or use a meat thermometer.
- Dressing too thick? Blend in a little water or olive oil.
- Salad soggy? Dress just before serving.
Storage & Reheating
Store chicken, salad, and dressing separately in airtight containers.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Reheat chicken gently in a pan or microwave before assembling.
Ingredient Spotlight
Avocado: Provides creamy texture and healthy monounsaturated fats.
Chicken breasts: Lean protein source, perfect for quick searing and slicing.
FAQs
Can I make this chicken salad bowl ahead of time?
Yes, you can prep the salad and dressing in advance, but store the chicken and salad separately to keep the greens crisp. Assemble just before serving.
Is this recipe dairy-free?
Yes, this recipe is naturally dairy-free as the creamy dressing uses avocado instead of yoghurt or cream.
Can I use leftover cooked chicken?
Absolutely! Leftover roast or grilled chicken works perfectly—just slice and add to the salad.
How can I add more crunch?
Add a handful of toasted nuts or seeds, such as almonds or pumpkin seeds, for extra texture and healthy fats.
What other dressings work for keto salads?
Try olive oil and vinegar, tahini-lemon, or a classic Caesar (without croutons) for variety.
Chicken Salad Bowl with Creamy Avocado Dressing
Ingredients
- 2 small (about 300g) Chicken breasts (Boneless, skinless)
- 2 tbsp Olive oil (For cooking and dressing)
- 100g Romaine lettuce (Roughly chopped)
- 100g Cucumber (Sliced)
- 80g Cherry tomatoes (Halved)
- 1 medium (about 150g) Avocado (Ripe)
- 2 tbsp Lemon juice (Freshly squeezed)
- 2 tbsp Fresh parsley (Chopped)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (To taste)
Instructions
- Pat chicken breasts dry and season both sides with half the salt and pepper.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (juices run clear, internal temp 74°C). Rest 2 minutes, then slice.
- While chicken cooks, prepare the salad: chop lettuce, slice cucumber, halve tomatoes, and place in a mixing bowl.
- For the dressing, blend avocado, lemon juice, parsley, remaining olive oil, and a pinch of salt and pepper until smooth and creamy. Add a splash of water if needed to thin.
- Toss salad vegetables with half the avocado dressing to coat.
- Divide dressed salad between two bowls. Top each with sliced chicken.
- Drizzle remaining avocado dressing over the chicken and garnish with extra parsley if desired.
- Serve immediately while chicken is warm and salad is crisp.
Allergens & Swaps
Allergens: none
- Chicken breasts → Turkey breast or cooked prawns — For a different protein or pescatarian option.
- Olive oil → Avocado oil — For a different healthy fat.
- Parsley → Coriander or basil — Use your favourite fresh herb.
Nutrition (per serving)
- Protein: 32 g
- Fat: 22 g
- Carbs: 5 g
- Energy: 340 kcal
