Australian Keto Lunch Salad Bowl with Grilled Chicken and Avocado

Allergens

Dairy (feta cheese)

Ingredients

• 800g boneless, skinless chicken breasts 4 cups baby spinach 1 cup cherry tomatoes, halved 2 ripe avocados, sliced 1 cup cucumber, sliced 1/2 cup red onion, thinly sliced 1/2 cup feta cheese, crumbled 1/4 cup fresh basil leaves, chopped Salt and pepper to taste Lemon
• Herb Dressing: 1/3 cup extra virgin olive oil 1/4 cup lemon juice 2 cloves garlic, minced 1 tbsp fresh dill, chopped 1 tbsp fresh parsley, chopped 1 tsp honey (optional)

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, parsley, and honey to make the lemon herb dressing. Set aside.
2. Season the chicken breasts with salt and pepper. Grill or pan sear them until cooked through and no longer pink in the middle, about 6 7 minutes per side. Let rest for a few minutes before slicing.
3. In a large salad bowl, combine baby spinach, cherry tomatoes, cucumber, red onion, and crumbled feta cheese. Add the grilled chicken and avocado slices on top.
4. Drizzle the lemon herb dressing over the salad and toss gently to combine. Serve immediately with fresh basil leaves as a garnish.

Chef’s Insight

This recipe is highly adaptable to personal taste preferences. Feel free to swap out or add in your favorite keto-friendly ingredients.

Notes

This salad is packed with healthy fats and protein to support a keto lifestyle.