37+ Delicious Keto Chicken Taco Salad Recipes for Low-Carb Lovers

Are you looking for a flavorful, satisfying, and healthy meal that fits perfectly into your keto diet?

Look no further than the versatile keto chicken taco salad!

Packed with protein, fresh veggies, and bold seasonings, these salads are the perfect way to enjoy the delicious flavors of tacos without the carbs.

Whether you’re looking for something creamy, spicy, or tangy, our collection of 37+ keto chicken taco salad recipes has something to suit every craving.

These recipes are not only keto-friendly but also full of textures and flavors that will keep you coming back for more!

In this article, we’ll share a variety of keto chicken taco salad recipes, from classic combinations to innovative twists.

Each recipe is designed to keep you on track with your low-carb lifestyle while providing a satisfying meal.

So, if you’re ready to enjoy a hearty taco salad that fits into your keto meal plan, let’s dive right in!

37+ Delicious Keto Chicken Taco Salad Recipes for Low-Carb Lovers

No matter where you are in your keto journey, the keto chicken taco salad is a fantastic option to keep your meals exciting, nutritious, and satisfying.

With over 37+ recipes to choose from, you’ll never get bored of this flavorful dish.

Each salad provides a unique twist on classic taco flavors while keeping you on track with your low-carb goals.

From creamy avocado to spicy jalapeños, the variety of flavors ensures there’s a recipe for everyone.

So, whether you’re meal prepping for the week or looking for a quick dinner, these keto chicken taco salads will quickly become a staple in your healthy eating routine.

Keto Chicken Taco Salad with Avocado Lime Dressing

This keto chicken taco salad combines flavorful seasoned chicken, fresh veggies, and a creamy avocado lime dressing.

The salad is low in carbs but packed with healthy fats, making it a perfect keto meal that doesn’t sacrifice flavor. It’s quick to prepare, making it an ideal choice for lunch or dinner when you’re craving something satisfying and nutritious.

• Ingredients:
  • 2 chicken breasts, boneless and skinless
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning (or homemade)
  • 4 cups mixed salad greens (lettuce, spinach, etc.)
  • 1 avocado, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced red onion
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cilantro, chopped

For the avocado lime dressing:

• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning on both sides. Cook the chicken for 6-7 minutes per side, or until fully cooked through. Remove from heat and let it rest for a few minutes before slicing it thinly.
2. Prepare the salad base: In a large bowl, toss together the mixed greens, diced avocado, shredded cheddar cheese, red onion, cherry tomatoes, and cilantro.
3. Make the dressing: In a blender or food processor, combine the avocado, sour cream, lime juice, olive oil, garlic powder, salt, and pepper. Blend until smooth. Adjust the seasoning as necessary.
4. Assemble the salad: Top the salad with sliced chicken, then drizzle the avocado lime dressing on top.

This keto chicken taco salad is a delicious and satisfying meal that’s perfect for a low-carb lifestyle.

The avocado lime dressing adds a refreshing creaminess that pairs beautifully with the seasoned chicken and crunchy vegetables.

Whether you’re prepping for a busy week or simply looking for a tasty keto option, this salad is sure to please!

Crispy Keto Chicken Taco Salad with Cilantro Lime Dressing

Packed with crispy, seasoned chicken and a zesty cilantro lime dressing, this keto chicken taco salad is a flavorful and refreshing twist on traditional taco salads.

The crispy chicken strips add a satisfying crunch while keeping the carb count low, making it the perfect keto-friendly dish that won’t leave you hungry.

• Ingredients:
  • 2 chicken breasts, cut into strips
  • 1/2 cup almond flour
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for frying)
  • 4 cups romaine lettuce, chopped
  • 1/2 cup diced cucumber
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup red bell pepper, thinly sliced
  • 1/4 cup green onions, chopped

For the cilantro lime dressing:

• 1/4 cup olive oil
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: In a bowl, mix almond flour, paprika, garlic powder, salt, and pepper. Coat the chicken strips in the flour mixture, pressing lightly to ensure they’re evenly coated.
2. Cook the chicken: Heat olive oil in a skillet over medium heat. Add the chicken strips and cook for 3-4 minutes per side until golden brown and crispy. Once cooked, remove from the skillet and set aside.
3. Prepare the salad base: In a large mixing bowl, toss together the chopped romaine lettuce, diced cucumber, shredded cheddar cheese, red bell pepper, and green onions.
4. Make the dressing: In a small bowl, whisk together olive oil, lime juice, chopped cilantro, garlic powder, salt, and pepper. Adjust seasoning to taste.
5. Assemble the salad: Add the crispy chicken strips to the salad, then drizzle the cilantro lime dressing on top. Toss to combine and serve immediately.

This crispy keto chicken taco salad is a deliciously crunchy, low-carb alternative to traditional taco salads. The almond flour coating gives the chicken strips a golden, crispy texture while keeping the carb count minimal.

Paired with the fresh cilantro lime dressing, this salad is bursting with vibrant flavors, making it a go-to meal for anyone following a keto diet.

Spicy Keto Chicken Taco Salad with Jalapeño Ranch Dressing

If you’re craving a bold and spicy keto-friendly salad, this spicy chicken taco salad is just what you need.

The heat from the seasoned chicken, combined with the creamy jalapeño ranch dressing, creates an exciting flavor profile that’s sure to satisfy your cravings while keeping you on track with your keto goals.

• Ingredients:
  • 2 chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 4 cups mixed lettuce, chopped
  • 1/2 cup diced avocado
  • 1/4 cup shredded cheese (cheddar or Mexican blend)
  • 1/4 cup diced red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup fresh cilantro, chopped

For the jalapeño ranch dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 jalapeño, seeds removed and finely chopped
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Toss the cubed chicken in chili powder, cumin, smoked paprika, salt, and pepper. Cook the chicken in the skillet for 6-8 minutes, or until browned and fully cooked. Set aside.
2. Prepare the salad base: In a large bowl, combine the mixed lettuce, diced avocado, shredded cheese, red onion, tomatoes, and cilantro.
3. Make the jalapeño ranch dressing: In a small bowl, mix together the mayonnaise, sour cream, chopped jalapeño, lime juice, garlic powder, onion powder, salt, and pepper. Blend until smooth.
4. Assemble the salad: Add the cooked chicken to the salad base. Drizzle the jalapeño ranch dressing over the top and toss to combine.

The spicy keto chicken taco salad with jalapeño ranch dressing is a fantastic option for anyone who enjoys a little heat in their meals.

The zesty, creamy dressing pairs perfectly with the seasoned chicken and crunchy vegetables. This flavorful salad is a great way to spice up your keto routine without the carbs, providing a satisfying meal that will keep you coming back for more.

Keto Chicken Taco Salad with Sour Cream and Salsa

This keto chicken taco salad is an easy and delicious meal that combines the fresh crunch of vegetables, seasoned chicken, and a creamy topping of sour cream and salsa.

It’s a great low-carb option when you’re craving the flavors of tacos without the tortillas, and it’s perfect for a quick lunch or dinner.

• Ingredients:
  • 2 chicken breasts, cooked and shredded
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups iceberg lettuce, chopped
  • 1/2 cup diced tomatoes
  • 1/4 cup red onion, diced
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced black olives
  • 1/4 cup fresh cilantro, chopped

For the topping:

• 1/2 cup sour cream
• 1/4 cup salsa (preferably low-carb)
• 1 tbsp lime juice

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes on each side until fully cooked. Once done, shred the chicken with a fork.
2. Prepare the salad base: In a large bowl, toss together the chopped iceberg lettuce, diced tomatoes, red onion, shredded cheddar cheese, black olives, and cilantro.
3. Prepare the topping: In a small bowl, mix together sour cream, salsa, and lime juice. Stir until smooth and well combined.
4. Assemble the salad: Top the salad with the shredded chicken, then drizzle the sour cream and salsa mixture over the top.

This keto chicken taco salad with sour cream and salsa is a perfect low-carb meal that gives you all the flavors of tacos without the extra carbs from tortillas.

The combination of fresh veggies, tender chicken, and the creamy, tangy topping creates a satisfying meal that’s rich in healthy fats and protein, making it ideal for those on a keto diet.

It’s quick to make and tastes just like a taco in salad form!

Keto Chicken Taco Salad with Cheddar and Bacon

This keto chicken taco salad with cheddar and bacon is a savory, satisfying meal loaded with bold flavors and hearty ingredients.

The crispy bacon adds a delightful crunch, while the seasoned chicken and melted cheddar cheese bring the comfort of a taco but in a keto-friendly, low-carb form.

• Ingredients:
  • 2 chicken breasts, boneless and skinless
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups romaine lettuce, chopped
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup crumbled bacon (about 4 slices)
  • 1/4 cup diced avocado
  • 1/4 cup diced tomatoes
  • 1/4 cup green onions, chopped

For the dressing:

• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Coat the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Once done, slice the chicken thinly.
2. Cook the bacon: In the same skillet, cook the bacon until crispy, about 3-4 minutes per side. Once cooked, remove from heat and crumble into pieces.
3. Prepare the salad base: In a large mixing bowl, toss together the chopped romaine lettuce, shredded cheddar cheese, crumbled bacon, diced avocado, diced tomatoes, and green onions.
4. Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper. Adjust seasoning to taste.
5. Assemble the salad: Add the sliced chicken on top of the salad and drizzle with the dressing. Toss to combine.

This keto chicken taco salad with cheddar and bacon is an indulgent, yet low-carb option for taco lovers. The crispy bacon brings an unexpected but delightful crunch, while the creamy dressing ties all the flavors together.

It’s filling, rich in protein, and perfect for those looking to maintain a keto diet while enjoying the bold flavors of a taco salad. It’s easy to make and sure to be a hit!

Keto Chicken Taco Salad with Guacamole and Sour Cream

This keto chicken taco salad with guacamole and sour cream is a delicious, creamy, and flavorful salad that’s perfect for anyone following a low-carb diet.

The homemade guacamole adds a rich texture and a burst of flavor that pairs beautifully with the seasoned chicken and cool sour cream.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (arugula, spinach, lettuce)
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup diced red onion
  • 1/4 cup diced cucumber
  • 1/4 cup chopped cilantro

For the guacamole:

• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste

For the sour cream topping:

• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 tbsp chopped cilantro

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Coat the chicken breasts with taco seasoning and cook for 6-7 minutes per side, or until fully cooked. Slice the chicken thinly.
2. Prepare the guacamole: In a small bowl, mash the avocado with lime juice, garlic powder, cumin, salt, and pepper until smooth but still chunky.
3. Prepare the salad base: In a large bowl, combine the mixed greens, shredded mozzarella cheese, diced red onion, diced cucumber, and cilantro.
4. Make the sour cream topping: In a small bowl, mix together sour cream, lime juice, and chopped cilantro.
5. Assemble the salad: Place the sliced chicken on top of the salad base, then add spoonfuls of guacamole and sour cream on top.

This keto chicken taco salad with guacamole and sour cream is a deliciously creamy and satisfying option that fits perfectly into your keto lifestyle.

The guacamole adds a fresh, creamy texture while the sour cream topping gives a tangy finish to each bite.

Packed with protein and healthy fats, this salad will fill you up while keeping carbs low. It’s a quick, tasty, and satisfying meal that will have you craving more!

Keto Chicken Taco Salad with Roasted Peppers and Chipotle Ranch

This keto chicken taco salad with roasted peppers and chipotle ranch offers smoky and spicy flavors that elevate your typical taco salad.

The roasted peppers add a sweet yet smoky flavor, while the chipotle ranch dressing provides a creamy and spicy kick. It’s a perfect combination for those on a keto diet who love bold flavors and a bit of heat.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 red bell pepper, roasted and sliced
  • 1 yellow bell pepper, roasted and sliced
  • 4 cups mixed greens (lettuce, spinach, arugula)
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup cilantro, chopped

For the chipotle ranch dressing:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1-2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Once done, slice the chicken thinly.
2. Roast the peppers: Preheat the oven to 400°F (200°C). Slice the red and yellow bell peppers into strips and place them on a baking sheet. Roast for 15-20 minutes until softened and slightly charred. Remove from the oven and set aside.
3. Prepare the salad base: In a large bowl, combine mixed greens, diced tomatoes, shredded Monterey Jack cheese, cilantro, and roasted peppers.
4. Make the chipotle ranch dressing: In a small bowl, mix together mayonnaise, sour cream, lime juice, chipotle peppers, garlic powder, salt, and pepper. Stir until smooth and well combined.
5. Assemble the salad: Add the sliced chicken on top of the salad and drizzle with the chipotle ranch dressing. Toss to combine.

This keto chicken taco salad with roasted peppers and chipotle ranch is a smoky, spicy, and satisfying option for anyone craving a bold and flavorful salad.

The roasted peppers bring a slight sweetness, which complements the spiciness of the chipotle ranch dressing. It’s a delicious, low-carb meal that’s high in healthy fats and protein, making it perfect for a keto lifestyle.

Keto Chicken Taco Salad with Cilantro Lime Cauliflower Rice

For a creative and low-carb twist on the classic taco salad, this recipe includes cilantro lime cauliflower rice as the base.

The cauliflower rice brings a light, slightly earthy texture that pairs perfectly with the seasoned chicken and the zesty lime flavor. It’s an excellent way to enjoy a taco salad while keeping carbs in check.

• Ingredients:
  • 2 chicken breasts, diced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups lettuce (romaine, iceberg, or a mix), chopped
  • 1/2 cup diced avocado
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup shredded cheese (Mexican blend or cheddar)

For the cilantro lime cauliflower rice:

• 1 medium head of cauliflower, grated or riced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Add the diced chicken and season with taco seasoning. Cook for 6-7 minutes or until browned and fully cooked. Set aside.
2. Make the cilantro lime cauliflower rice: Heat olive oil in a large pan over medium heat. Add the riced cauliflower and sauté for 5-7 minutes, stirring occasionally, until tender. Stir in lime juice, chopped cilantro, and season with salt and pepper. Remove from heat.
3. Prepare the salad base: In a large mixing bowl, combine chopped lettuce, diced avocado, red onion, and shredded cheese.
4. Assemble the salad: Layer the cilantro lime cauliflower rice at the bottom of a serving bowl, then add the seasoned chicken on top. Top with the salad ingredients and drizzle with additional lime juice, if desired.

This keto chicken taco salad with cilantro lime cauliflower rice is a unique and refreshing take on the classic taco salad.

The cauliflower rice adds a satisfying base while still being low in carbs, and the cilantro lime flavor brings a zesty freshness that complements the seasoned chicken. This dish is full of healthy fats, protein, and flavor, making it an ideal keto meal for lunch or dinner.

Keto Chicken Taco Salad with Zesty Avocado Salsa

This keto chicken taco salad with zesty avocado salsa offers a refreshing, zesty twist with the creamy richness of avocado paired with tangy lime and cilantro.

It’s a light yet satisfying meal that’s low in carbs but packed with flavors, making it a perfect choice for those on a keto diet.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed salad greens (spinach, arugula, or romaine)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced black olives
  • 1/4 cup diced cucumber
  • 1/4 cup chopped fresh cilantro

For the zesty avocado salsa:

• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced tomatoes
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Make the zesty avocado salsa: In a small bowl, combine diced avocado, red onion, tomatoes, lime juice, garlic powder, cumin, salt, and pepper. Gently toss to combine.
3. Prepare the salad base: In a large mixing bowl, combine the salad greens, shredded cheddar cheese, sliced black olives, diced cucumber, and cilantro.
4. Assemble the salad: Top the salad with the sliced chicken and spoon the zesty avocado salsa over the top. Toss gently to combine and serve immediately.

This keto chicken taco salad with zesty avocado salsa is a flavorful, fresh, and satisfying option that’s light yet filling. The creamy avocado salsa adds a burst of flavor while the seasoned chicken and fresh veggies make each bite a delightful experience.

It’s a perfect low-carb, high-fat meal that fits perfectly within a keto diet, and it’s simple enough to prepare any time you need a quick and tasty salad.

Keto Chicken Taco Salad with Guacamole and Jalapeño

This keto chicken taco salad is a flavorful combination of seasoned chicken, fresh veggies, and the creamy goodness of guacamole.

Topped with a little kick from sliced jalapeños, it’s the perfect low-carb, high-fat meal that brings the heat while staying completely keto-friendly.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed lettuce (romaine, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced jalapeños (seeds removed for less heat)
  • 1/4 cup cilantro, chopped

For the guacamole:

• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes on each side, or until fully cooked. Slice the chicken thinly.
2. Make the guacamole: In a small bowl, mash the avocado with lime juice, garlic powder, salt, and pepper. Stir until smooth but still slightly chunky.
3. Prepare the salad base: In a large mixing bowl, combine mixed lettuce, shredded cheddar cheese, diced tomatoes, sliced jalapeños, and chopped cilantro.
4. Assemble the salad: Add the sliced chicken to the salad base, then spoon the guacamole over the top. Toss gently to combine.

This keto chicken taco salad with guacamole and jalapeño adds a spicy, creamy kick that’s sure to satisfy your taco cravings without the carbs. The guacamole provides a cool and creamy contrast to the spicy jalapeños and seasoned chicken.

It’s a refreshing, flavorful, and filling salad that’s perfect for anyone following a keto diet, offering a well-balanced meal rich in healthy fats and protein.

Keto Chicken Taco Salad with Lime-Cilantro Dressing

This refreshing keto chicken taco salad is elevated with a tangy lime-cilantro dressing that complements the seasoned chicken and fresh ingredients.

It’s a perfect combination of fresh, crunchy veggies and zesty flavors, making it a satisfying, low-carb meal that is both delicious and healthy.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (romaine, arugula, spinach)
  • 1/4 cup diced avocado
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup sliced red onion
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro

For the lime-cilantro dressing:

• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp chopped cilantro
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Coat the chicken breasts with taco seasoning and cook for 6-7 minutes per side until cooked through. Slice the chicken thinly.
2. Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, chopped cilantro, garlic powder, salt, and pepper until well combined.
3. Prepare the salad base: In a large bowl, combine mixed greens, diced avocado, shredded mozzarella cheese, sliced red onion, cherry tomatoes, and cilantro.
4. Assemble the salad: Add the sliced chicken on top of the salad, then drizzle the lime-cilantro dressing over the top. Toss to combine.

This keto chicken taco salad with lime-cilantro dressing is a light yet flavorful dish that offers a refreshing take on taco salad.

The zesty lime-cilantro dressing adds a tangy kick to the seasoned chicken and fresh vegetables. It’s a perfect low-carb meal, rich in healthy fats and protein, that’s sure to keep you satisfied and feeling great on your keto journey.

Keto Chicken Taco Salad with Sour Cream and Avocado Dressing

This creamy keto chicken taco salad is a fantastic choice for those looking for a satisfying, flavorful meal with a keto-friendly twist.

The sour cream and avocado dressing provides a creamy, tangy base that complements the seasoned chicken and crisp veggies perfectly.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (lettuce, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced red onion
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup cilantro, chopped

For the sour cream and avocado dressing:

• 1/2 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes on each side until fully cooked. Slice the chicken thinly.
2. Make the dressing: In a blender or food processor, combine the avocado, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth.
3. Prepare the salad base: In a large bowl, combine mixed greens, shredded cheddar cheese, diced red onion, cherry tomatoes, and cilantro.
4. Assemble the salad: Add the sliced chicken on top of the salad, then drizzle the sour cream and avocado dressing over the top. Toss to combine.

This keto chicken taco salad with sour cream and avocado dressing is a creamy, satisfying, and flavorful meal. The sour cream and avocado dressing adds a rich and tangy flavor that enhances the seasoned chicken and fresh vegetables.

It’s a great way to enjoy a keto-friendly version of a classic taco salad, with healthy fats and plenty of protein to keep you full and energized throughout the day.

Keto Chicken Taco Salad with Roasted Pumpkin Seeds and Lime Crema

This keto chicken taco salad with roasted pumpkin seeds and lime crema combines the savory flavor of seasoned chicken with the nutty crunch of roasted pumpkin seeds and the tangy richness of lime crema.

It’s a perfect low-carb meal that’s full of textures and flavors, making it satisfying and delicious.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed lettuce (arugula, spinach, or romaine)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, chopped

For the roasted pumpkin seeds:

• 1/4 cup raw pumpkin seeds
• 1/2 tbsp olive oil
• 1/2 tsp chili powder
• Salt to taste

For the lime crema:

• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes on each side until fully cooked. Slice the chicken thinly.
2. Roast the pumpkin seeds: Preheat the oven to 350°F (175°C). Toss the pumpkin seeds with olive oil, chili powder, and salt. Spread them in a single layer on a baking sheet and roast for 8-10 minutes, stirring halfway through, until crispy and golden. Remove from the oven and set aside.
3. Make the lime crema: In a small bowl, mix together sour cream, lime juice, garlic powder, salt, and pepper. Stir until smooth.
4. Prepare the salad base: In a large mixing bowl, combine mixed lettuce, shredded cheddar cheese, diced cucumber, diced red onion, and cilantro.
5. Assemble the salad: Add the sliced chicken on top of the salad, then sprinkle with roasted pumpkin seeds. Drizzle the lime crema over the top.

This keto chicken taco salad with roasted pumpkin seeds and lime crema is a flavorful and satisfying dish that brings a variety of textures and flavors.

The roasted pumpkin seeds add a delightful crunch, while the lime crema offers a tangy, creamy contrast to the seasoned chicken and fresh veggies. It’s a great keto-friendly meal that will leave you full and satisfied while sticking to your low-carb goals.

Keto Chicken Taco Salad with Pico de Gallo and Avocado Dressing

This keto chicken taco salad features a fresh pico de gallo and creamy avocado dressing, making it a vibrant and flavorful option for those following a low-carb diet.

The combination of tangy pico de gallo with the creamy avocado dressing adds a refreshing twist that pairs perfectly with seasoned chicken.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (romaine, spinach, or arugula)
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup sliced black olives
  • 1/4 cup chopped green onions
  • 1/4 cup fresh cilantro, chopped

For the pico de gallo:

• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

For the avocado dressing:

• 1 ripe avocado
• 1/4 cup olive oil
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Make the pico de gallo: In a small bowl, combine diced tomatoes, red onion, cilantro, lime juice, salt, and pepper. Stir gently to combine.
3. Make the avocado dressing: In a blender or food processor, combine avocado, olive oil, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Prepare the salad base: In a large mixing bowl, combine mixed greens, shredded Monterey Jack cheese, sliced black olives, chopped green onions, and cilantro.
5. Assemble the salad: Add the sliced chicken to the salad base. Top with pico de gallo and drizzle with avocado dressing.

This keto chicken taco salad with pico de gallo and avocado dressing is fresh, vibrant, and bursting with flavor. The tangy pico de gallo adds a refreshing element, while the creamy avocado dressing provides a rich, smooth texture that balances the heat of the taco seasoning.

It’s a great low-carb, keto-friendly option for a satisfying meal that’s both healthy and full of flavor.

Keto Chicken Taco Salad with Fajita Vegetables and Cilantro-Lime Vinaigrette

This keto chicken taco salad features fajita vegetables and a refreshing cilantro-lime vinaigrette, creating a colorful and flavorful dish.

The grilled chicken paired with sautéed bell peppers and onions adds a perfect balance of savory and tangy, making it a satisfying low-carb meal.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small onion, sliced
  • 4 cups mixed greens (romaine, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced avocado
  • 1/4 cup chopped cilantro

For the cilantro-lime vinaigrette:

• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1/4 cup chopped cilantro
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Coat the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Sauté the fajita vegetables: In the same skillet, add the sliced bell peppers and onions. Sauté for 4-5 minutes, until tender but still crisp. Set aside.
3. Make the cilantro-lime vinaigrette: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, cilantro, garlic powder, salt, and pepper.
4. Prepare the salad base: In a large mixing bowl, combine mixed greens, shredded cheddar cheese, sliced avocado, and cilantro.
5. Assemble the salad: Add the grilled chicken and sautéed fajita vegetables on top of the salad base. Drizzle with cilantro-lime vinaigrette and toss gently.

This keto chicken taco salad with fajita vegetables and cilantro-lime vinaigrette is a deliciously satisfying and refreshing meal. The fajita vegetables bring a savory, slightly sweet crunch that pairs beautifully with the tender chicken.

The cilantro-lime vinaigrette adds a tangy freshness to every bite. This meal is perfect for those on a keto diet looking for a flavorful, low-carb lunch or dinner that is both filling and full of vibrant ingredients.

Keto Chicken Taco Salad with Bacon and Avocado Ranch Dressing

This keto chicken taco salad with bacon and avocado ranch dressing takes your typical taco salad to the next level with crispy bacon and a rich, creamy avocado ranch dressing.

The savory bacon adds an irresistible crunch, while the creamy dressing provides a smooth, cool contrast to the seasoned chicken.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (romaine, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup fresh cilantro, chopped

For the avocado ranch dressing:

• 1 ripe avocado
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Cook the bacon: In a separate skillet, cook the bacon until crispy. Remove from the skillet, crumble it, and set aside.
3. Make the avocado ranch dressing: In a small blender or food processor, combine the avocado, mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper. Blend until smooth.
4. Prepare the salad base: In a large bowl, combine the mixed greens, shredded cheddar cheese, diced tomatoes, green onions, crumbled bacon, and chopped cilantro.
5. Assemble the salad: Add the sliced chicken on top of the salad and drizzle with avocado ranch dressing. Toss gently to combine.

This keto chicken taco salad with bacon and avocado ranch dressing is a flavorful and satisfying meal that combines savory, creamy, and crunchy elements in every bite.

The crispy bacon adds a smoky crunch that pairs perfectly with the rich, creamy avocado ranch dressing. It’s a delicious, low-carb meal that will satisfy your cravings while keeping you on track with your keto lifestyle.

Keto Chicken Taco Salad with Spicy Cilantro-Lime Guacamole

This keto chicken taco salad with spicy cilantro-lime guacamole is packed with bold flavors, creamy guacamole, and perfectly seasoned chicken.

The spicy guacamole adds a refreshing, creamy element to the salad, while the chicken and veggies provide a savory base.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (romaine, spinach, or arugula)
  • 1/4 cup diced cucumber
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup chopped cilantro

For the spicy cilantro-lime guacamole:

• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 small jalapeño, diced (seeds removed for less heat)
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Make the spicy cilantro-lime guacamole: In a small bowl, mash the avocado with lime juice, cilantro, jalapeño, garlic powder, salt, and pepper. Stir until smooth but still chunky.
3. Prepare the salad base: In a large mixing bowl, combine mixed greens, diced cucumber, diced tomatoes, shredded cheese, and chopped cilantro.
4. Assemble the salad: Add the sliced chicken on top of the salad and spoon the spicy cilantro-lime guacamole over the top. Toss gently to combine.

This keto chicken taco salad with spicy cilantro-lime guacamole is a flavorful and satisfying meal that adds a little extra heat to your taco salad experience.

The creamy, spicy guacamole perfectly complements the seasoned chicken, making every bite deliciously satisfying. It’s a perfect keto-friendly meal that’s rich in healthy fats and protein, making it an excellent choice for lunch or dinner.

Keto Chicken Taco Salad with Roasted Garlic-Lime Dressing

This keto chicken taco salad with roasted garlic-lime dressing offers a tangy and garlicky twist on your typical taco salad.

The roasted garlic-lime dressing is bold and flavorful, perfectly complementing the seasoned chicken and fresh veggies for a light, satisfying meal.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed lettuce (romaine, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced radishes
  • 1/4 cup diced tomatoes
  • 1/4 cup green onions, sliced
  • 1/4 cup chopped cilantro

For the roasted garlic-lime dressing:

• 4 garlic cloves, roasted
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Coat the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Roast the garlic: Preheat the oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for about 20 minutes until soft and fragrant. Let cool, then mash into a paste.
3. Make the roasted garlic-lime dressing: In a small bowl, whisk together the roasted garlic paste, olive oil, lime juice, apple cider vinegar, salt, and pepper until smooth.
4. Prepare the salad base: In a large mixing bowl, combine mixed lettuce, shredded cheddar cheese, sliced radishes, diced tomatoes, green onions, and cilantro.
5. Assemble the salad: Add the sliced chicken on top of the salad and drizzle with the roasted garlic-lime dressing. Toss gently to combine.

This keto chicken taco salad with roasted garlic-lime dressing is a bold, flavorful dish that stands out with the rich, garlicky, and tangy dressing. The roasted garlic adds a mellow sweetness that complements the lime’s acidity, while the seasoned chicken and fresh veggies make for a well-rounded meal.

It’s a perfect keto option for those craving a savory and satisfying salad that’s full of flavor.

Keto Chicken Taco Salad with Cheddar Crisps and Avocado Salsa

This keto chicken taco salad with cheddar crisps and avocado salsa is a crispy, savory delight. The homemade cheddar crisps provide an incredible crunch while the fresh avocado salsa adds a creamy, tangy element.

This low-carb salad is both satisfying and full of flavor, making it perfect for a healthy, keto-friendly meal.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens (romaine, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sliced black olives
  • 1/4 cup cilantro, chopped

For the cheddar crisps:

• 1 cup shredded cheddar cheese
• 1/4 tsp paprika

For the avocado salsa:

• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes on each side until fully cooked. Slice the chicken thinly.
2. Make the cheddar crisps: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and sprinkle the shredded cheddar cheese in small, flat circles, leaving space between them. Sprinkle with paprika. Bake for 5-7 minutes until golden and crispy. Let them cool before removing them from the sheet.
3. Make the avocado salsa: In a bowl, combine diced avocado, red onion, cilantro, lime juice, salt, and pepper. Mix gently to combine.
4. Prepare the salad base: In a large bowl, combine mixed greens, cherry tomatoes, red onion, black olives, and cilantro.
5. Assemble the salad: Add the sliced chicken on top of the salad. Top with avocado salsa and garnish with cheddar crisps. Toss gently to combine.

This keto chicken taco salad with cheddar crisps and avocado salsa is a wonderfully satisfying and crunchy meal. The homemade cheddar crisps add a savory and crispy element, while the avocado salsa brings a creamy and tangy contrast to the taco-seasoned chicken.

It’s a perfect combination of textures and flavors, making it a delightful, low-carb option for lunch or dinner.

Keto Chicken Taco Salad with Chipotle-Lime Dressing

This keto chicken taco salad with chipotle-lime dressing brings a smoky, spicy twist to the traditional taco salad.

The chipotle-lime dressing adds a rich, smoky heat, perfectly complementing the seasoned chicken and fresh vegetables. This salad is both filling and refreshing, perfect for anyone following a keto diet.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed lettuce (romaine, spinach, or arugula)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced tomatoes
  • 1/4 cup diced cucumber
  • 1/4 cup sliced radishes
  • 1/4 cup chopped cilantro

For the chipotle-lime dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp chipotle chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. Make the chipotle-lime dressing: In a small bowl, whisk together olive oil, lime juice, chipotle chili powder, garlic powder, salt, and pepper. Stir until well combined.
3. Prepare the salad base: In a large mixing bowl, combine mixed lettuce, shredded cheddar cheese, diced tomatoes, diced cucumber, sliced radishes, and chopped cilantro.
4. Assemble the salad: Add the sliced chicken on top of the salad and drizzle with chipotle-lime dressing. Toss gently to combine.

This keto chicken taco salad with chipotle-lime dressing is a bold and flavorful dish that brings smoky heat and zesty lime to the table. The chipotle-lime dressing is the perfect complement to the seasoned chicken and crisp veggies, making every bite both savory and satisfying.

This salad is a great low-carb choice for anyone craving a flavorful, spicy meal on their keto journey.

Keto Chicken Taco Salad with Cilantro-Lime Cauliflower Rice

This keto chicken taco salad with cilantro-lime cauliflower rice offers a unique twist on the traditional taco salad by adding cauliflower rice.

The cilantro-lime cauliflower rice is a low-carb, flavorful base that pairs perfectly with the seasoned chicken and fresh vegetables, making for a filling and satisfying meal.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed lettuce (romaine, spinach, or arugula)
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup diced avocado
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup sliced green onions
  • 1/4 cup cilantro, chopped

For the cilantro-lime cauliflower rice:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with taco seasoning and cook for 6-7 minutes on each side until fully cooked. Slice the chicken thinly.
2. Make the cilantro-lime cauliflower rice: In a large skillet, heat olive oil over medium heat. Add the cauliflower rice and cook for 4-5 minutes, stirring occasionally. Add lime juice, chopped cilantro, salt, and pepper, and stir until well combined. Remove from heat.
3. Prepare the salad base: In a large mixing bowl, combine mixed lettuce, shredded mozzarella cheese, diced avocado, cherry tomatoes, sliced green onions, and chopped cilantro.
4. Assemble the salad: Add the cilantro-lime cauliflower rice and sliced chicken to the salad base. Toss gently to combine.

This keto chicken taco salad with cilantro-lime cauliflower rice is a light yet hearty meal that’s packed with flavor. The cilantro-lime cauliflower rice is an excellent substitute for traditional rice, making it a perfect low-carb option that still provides texture and fullness.

Combined with the seasoned chicken and fresh veggies, it makes for a satisfying, healthy, and keto-friendly meal.

Keto Chicken Taco Salad with Creamy Jalapeño Dressing

This keto chicken taco salad with creamy jalapeño dressing is a spicy, zesty, and ultra-satisfying meal that’s perfect for heat lovers.

The creamy jalapeño dressing adds a tangy punch, balancing the bold taco-seasoned chicken and crisp vegetables, making every bite an explosion of flavor.

• Ingredients:
  • 2 chicken breasts, grilled and sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups chopped romaine lettuce
  • 1/4 cup shredded pepper jack cheese
  • 1/4 cup chopped red bell pepper
  • 1/4 cup sliced cucumber
  • 1/4 cup chopped cilantro

For the creamy jalapeño dressing:

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 jalapeño, deseeded and chopped
• 1 tbsp lime juice
• 1 clove garlic
• Salt to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Rub chicken breasts with taco seasoning and cook for 6–7 minutes per side. Slice once cooled slightly.
2. Make the dressing: Blend sour cream, mayo, jalapeño, lime juice, and garlic in a blender until smooth. Add salt to taste.
3. Prepare the salad: In a large bowl, mix romaine, red bell pepper, cucumber, cheese, and cilantro.
4. Assemble: Add chicken over the salad, drizzle with creamy jalapeño dressing, and toss gently.

This spicy and creamy keto chicken taco salad is packed with bold flavors and textures.

The jalapeño dressing adds a touch of heat without overwhelming the dish, making it a standout option for anyone who loves a little spice in their low-carb meals.

Keto Chicken Taco Salad with Smoky Poblano Vinaigrette

A smoky, roasted poblano vinaigrette takes this keto chicken taco salad to gourmet levels.

Rich in flavor and low in carbs, this salad is perfect for those who crave complex, smoky heat paired with juicy taco-seasoned chicken and crisp greens.

• Ingredients:
  • 2 chicken thighs, boneless and skinless
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens
  • 1/4 cup roasted corn-flavored keto cheese crumbles (or omit for strict keto)
  • 1/4 cup sliced cherry tomatoes
  • 1/4 cup chopped green onions
  • 1/4 cup sliced black olives

For the smoky poblano vinaigrette:

• 1 poblano pepper, roasted and peeled
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt to taste

Instructions:

1. Cook the chicken: Season thighs with taco seasoning and pan-fry in olive oil until golden and fully cooked. Slice thinly.
2. Make the vinaigrette: Blend roasted poblano, olive oil, vinegar, lime juice, cumin, and salt until smooth.
3. Prepare the salad: In a bowl, combine greens, tomatoes, cheese crumbles, green onions, and olives.
4. Assemble: Top salad with sliced chicken and drizzle with poblano vinaigrette.

This salad delivers bold and smoky flavors that are anything but boring.

The poblano vinaigrette brings depth and complexity to every bite, while the chicken and greens make it a filling, keto-friendly main course.

Keto Chicken Taco Salad with Crunchy Cabbage Slaw

This refreshing keto chicken taco salad uses a vibrant, crunchy cabbage slaw as the base, giving it extra texture and a satisfying crunch.

Combined with zesty lime dressing and juicy taco-spiced chicken, it’s a perfect summer salad that’s low in carbs but high in flavor.

• Ingredients:
  • 2 grilled chicken breasts, sliced
  • 1 tbsp avocado oil
  • 1 tbsp taco seasoning
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup fresh cilantro, chopped

For the lime vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Season chicken with taco seasoning and cook in avocado oil until done. Let rest, then slice thin.
2. Mix the vinaigrette: Whisk together olive oil, lime juice, garlic powder, mustard, salt, and pepper.
3. Prepare the slaw: In a large bowl, mix both cabbages, red bell pepper, green onions, and cilantro.
4. Assemble: Top slaw with sliced chicken and drizzle with lime vinaigrette. Toss well to coat.

Light, crunchy, and tangy, this cabbage-based chicken taco salad is a fresh take on the keto classic.

The slaw gives it great texture, while the lime vinaigrette ties everything together. It’s perfect as a refreshing lunch or a light dinner that still satisfies.

Keto Chicken Taco Salad with Creamy Cilantro-Lime Yogurt Dressing

This keto chicken taco salad is light, fresh, and tangy with a refreshing cilantro-lime yogurt dressing. The Greek yogurt adds a creamy texture without extra carbs, and the cilantro-lime combo brightens the entire dish.

It’s a flavorful and satisfying meal that fits perfectly into your low-carb lifestyle.

• Ingredients:
  • 2 grilled chicken breasts, sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups chopped romaine lettuce
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup diced cucumber
  • 1/4 cup sliced avocado
  • 1/4 cup chopped red onion

For the cilantro-lime yogurt dressing:

• 1/2 cup full-fat Greek yogurt
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken with taco seasoning and cook 6–7 minutes per side until fully cooked. Slice once cooled.
2. Make the dressing: In a small bowl, mix Greek yogurt, lime juice, cilantro, garlic, salt, and pepper until smooth.
3. Prepare the salad: In a large bowl, combine romaine, tomatoes, cucumber, avocado, and red onion.
4. Assemble: Add chicken over the salad and drizzle with creamy cilantro-lime yogurt dressing.

This keto chicken taco salad is vibrant and balanced, with the tangy yogurt dressing bringing everything together.

It’s rich in protein, healthy fats, and fiber—perfect for a nutritious lunch or dinner that doesn’t feel heavy but keeps you full and fueled.

Keto Chicken Taco Salad with Roasted Red Pepper Sauce

Turn up the flavor with this keto chicken taco salad topped with a rich roasted red pepper sauce.

This version is hearty and bold, with sweet and smoky notes from the roasted peppers that elevate the classic taco salad experience.

• Ingredients:
  • 2 grilled chicken thighs, sliced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 4 cups mixed greens
  • 1/4 cup roasted red bell peppers, sliced
  • 1/4 cup crumbled queso fresco or feta
  • 1/4 cup diced red onion
  • 1/4 cup sliced olives

For the roasted red pepper sauce:

• 1/2 cup roasted red bell peppers (jarred or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. Cook the chicken: Rub chicken thighs with taco seasoning and cook in olive oil until browned and done. Slice thinly.
2. Make the sauce: Blend roasted red peppers, olive oil, lemon juice, garlic, salt, and pepper until smooth and creamy.
3. Prepare the salad: In a bowl, toss together mixed greens, roasted peppers, queso fresco, red onion, and olives.
4. Assemble: Add chicken and drizzle with roasted red pepper sauce before serving.

This salad is a bold twist on the traditional keto chicken taco salad, thanks to the velvety roasted red pepper sauce.

It’s flavorful, nutrient-rich, and offers a creative way to spice up your keto salad game without sacrificing nutrition or taste.

Keto Chicken Taco Salad with Pickled Jalapeños and Sour Cream Drizzle

This zesty and tangy keto chicken taco salad features the bold kick of pickled jalapeños balanced with a cooling sour cream drizzle.

It’s quick to throw together, full of texture, and brings just the right amount of heat to the table.

• Ingredients:
  • 2 cooked chicken breasts, shredded or sliced
  • 1 tbsp avocado oil
  • 1 tbsp taco seasoning
  • 4 cups shredded iceberg or romaine lettuce
  • 1/4 cup pickled jalapeños
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions

For the sour cream drizzle:

• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tbsp water (to thin)
• Pinch of salt

Instructions:

1. Cook the chicken: Heat oil in a pan, season chicken with taco seasoning, and cook until done. Shred or slice as desired.
2. Make the drizzle: Mix sour cream, lime juice, water, and salt in a small bowl until it reaches drizzle consistency.
3. Prepare the salad: In a bowl, layer lettuce, cheese, tomatoes, pickled jalapeños, and green onions.
4. Assemble: Add chicken on top and drizzle with the sour cream mixture.

This spicy and creamy keto chicken taco salad is perfect for when you want something bold but easy. The pickled jalapeños bring heat and tang, while the sour cream drizzle keeps everything cool and balanced.

It’s a fast, delicious meal that’s packed with flavor and ideal for any day of the week.