Easy Keto Chicken, Avocado and Bacon Salad with Yoghurt, Mustard and Tarragon Dressing — 8g net carbs
Packed with protein, healthy fats and fresh greens, this quick main is made from simple, wholesome ingredients and tastes superb. Inspired by Mary Berry’s approach of using leftover roast chicken, this recipe is a clever way to use cooked meat. If you don’t have leftover chicken, pan-fry chicken pieces briefly in extra virgin olive oil (or tallow, ghee, or butter) with your preferred herbs and spices.
Prepare the yoghurt and tarragon dressing and use it to coat the chicken — ideally marinate overnight. When ready, cook the bacon, toast the seeds and assemble the salad for a delicious, nutrient-rich meal.
This makes a satisfying main course, but smaller portions work well as a side or a hearty lunch. Read on for ingredients and method.
Wholesome Ingredients for a Nutritious Plate
Bacon adds flavour and richness; when sourced from pasture-reared pigs and cooked without industrial oils it can be part of a healthy diet. Chicken delivers lean protein — free-range, organic birds tend to taste best and are worth the extra cost for flavour and welfare.
Avocado is a keto-friendly fruit rich in monounsaturated fats, fibre, potassium and other minerals. Its creamy texture pairs beautifully with salads and meats, enhancing both taste and mouthfeel.
Fresh rocket, little gem lettuce, lemon juice, yoghurt and herbs add bright flavours and additional nutrients. Toasted pumpkin seeds contribute crunch, vitamins, minerals, fibre and omega-3s — a balanced combination that makes this salad both filling and satisfying.
This Easy Keto Chicken, Avocado and Bacon Salad is a nutrient-dense dish with an explosion of flavours that leaves you happy and satiated.
Enjoy!
- 400g chicken (cooked and cut into 7–8 cm strips)
- 6 rashers of bacon (or 180g raw pancetta slices)
- 150g Greek yoghurt
- Juice of 1/2 lemon
- 1 handful (about 8g) fresh tarragon leaves, chopped
- 1 TBSP Dijon mustard
- 2 tsp apple cider vinegar
- 1/8 tsp paprika
- Fine Himalayan pink salt, to taste
- Freshly ground black pepper, to taste
- 100g little gem lettuce leaves
- 20g rocket leaves
- 1 avocado, sliced
- 25g pumpkin seeds, toasted
- Make the dressing: combine the Greek yoghurt, lemon juice, chopped tarragon, Dijon mustard, apple cider vinegar and paprika. Season with salt and freshly ground black pepper to taste.
- If using raw chicken, pan-fry breast or thigh strips in a little olive oil with your choice of herbs and seasoning until cooked through. Let cool slightly.
- Toss the cooked chicken in the yoghurt dressing until evenly coated. Cover and refrigerate to marinate for at least 2 hours, or overnight for deeper flavour.
- Cook the bacon or pancetta until crisp. Drain on kitchen paper and cut or snip into bite-sized pieces.
- Toast the pumpkin seeds in a dry pan until fragrant and lightly browned. Slice the avocado.
- To assemble, arrange little gem lettuce leaves across two plates, add rocket, then top with the dressed chicken, avocado slices and bacon pieces.
- Finish with toasted pumpkin seeds scattered over the salad and serve immediately.