Creamy Chicken & Avocado Salad

Name: Creamy Chicken & Avocado Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 medium boneless, skinless chicken breasts (about 14 ounces, or 400 g, total); 2 medium boneless, skinless chicken breasts (about 14 ounces, or 400 g, total); 1 tablespoon (weight varies) your favorite dried herbs; ⅓ cup (80 g) mayonnaise (ideally avocado oil-based); ⅓ cup (80 g) mayonnaise (ideally avocado oil-based); ¼ cup (60 g) sour cream; 2 to 3 tablespoons (30 to 45 ml) white wine vinegar; 1 tablespoon (4 g) fresh dill, finely chopped; 1 tablespoon (10 g) finely chopped fresh chives; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 to 2 tablespoons (15 to 30 ml) water, as needed; Salt and pepper, to taste; Salt and pepper, to taste; 6 to 8 cups (300 to 400 g) chopped romaine lettuce; ½ small red cabbage, thinly sliced; 1 medium cucumber, diced; ¼ red onion, thinly sliced; 2 large avocados, peeled, pitted, and diced; ¼ cup (40 g) toasted pepitas; ¼ cup (4 g) fresh cilantro, chopped (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This keto bowl strikes the perfect balance of creamy and crunchy, combining tender chicken with fresh, crisp veggies, all brought together by a rich herb vinaigrette.

Ingredients

For the Chicken

2 medium boneless, skinless chicken breasts (about 14 ounces, or 400

Gluten-free

Method

Prepare the Chicken

Season the chicken breasts with salt, pepper, and your favorite dried herbs. Heat a lightly greased skillet or grill-pan over medium heat. Add the chicken and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from the heat and let rest for 5 minutes, then shred or dice.