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Keto Chicken Salad | BBQ Grilled Keto Chicken Salad, served with a fresh lime & sour cream dressing and topped with fresh & crunchy green onions.

Keto Chicken Salad

BBQ Grilled Keto Chicken Salad, served with a fresh lime & sour cream dressing and topped with fresh & crunchy green onions.

Course Salad
Cuisine Keto / Low Carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Author Idriss

Ingredients

  • 750 g boneless skinless chicken thighs
  • 250 g chicken breast
  • 1 cup edamame beans
  • 4 green onions roughly chopped

Salad Dressing

  • 2 tbsp avocado oil mayonnaise
  • 2 tbsp full fat sour cream
  • 1 lime
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp black pepper

Instructions

Cooking your Chicken on The BBQ

  1. Fire up your BBQ and bring it up to 400° Fahrenheit. Place your Chicken breasts and thighs on the grill and cook on both sides until the internal temperature reaches 165° Fahrenheit (75° Celsius). This could take between 15-25 minutes depending on how efficient your grill is. Set aside and let it cool down for 10 minutes.

Cooking your Chicken in the Oven

  1. Preheat your oven at 400° Fahrenheit. Place your Chicken breasts and thighs on a baking sheet and lightly spray with oil. Bake for 20-25 minutes or until  internal temperature reaches 165° Fahrenheit (75° Celsius). Set aside and let it cool down for 10 minutes.

Assembling your salad

  1. Microwave your edamame beans for 2 minutes. If you don't have a microwave oven, you can boil them for just around 2-3 minutes. Drain from the excess water and set aside

  2. In a bowl, combine mayonnaise, sour cream, salt & pepper. Using a fine grater, zest your lime then juice it straight into your bowl. Mix your dressing thoroughly. Grab your chicken, cut it into small cubes and add into the bowl. Add your chopped green onions and edamame beans, then using a large spoon, mix your salad until the dressing is evenly spread. 

  3. Enjoy.

Recipe Notes