/Keto Chicken and Avocado Salad with Rosemary Dressing

Keto Chicken and Avocado Salad with Rosemary Dressing

You’ve sampled roasted rosemary radishes and emptied the entire plate. You’ve nibbled voraciously on cayenne-rosemary roasted nuts, and you may just have a patch of herbs growing outside in the garden or on a sunny spot on your windowsill. If you nodded yes to two of the three, then chances are good that rosemary is one of your best friends. If you nodded no, well then, chances are good that it will become a great companion in the kitchen very soon – if you are lucky, it may just be love at first bite.

There is nothing better than a chicken salad for two to lift your spirits on an overworked day and this Keto chicken breast salad with rosemary dressing will definitely help you take your mind off of your energy output. Fresh rosemary contains high amounts of vitamins A, C, and B6, as well as hosting an abundance of minerals – iron, copper and manganese, but the benefits don’t stop there. Rosemary helps to clear the mood and calm the mind as it eases tension in the body, helping you to relax on your lunch break. It is also known to enhance brain function, as it boosts focus and alertness, preparing you for getting back to, you guessed it, work.

Overall, rosemary is an amazing herb. If you are searching for an interesting way to use up an abundance of rosemary sprigs, look no further than rosemary-skewered scallops. A meal that no one will ever forget!

Keto Chicken And Avocado Salad With Rosemary Dressing Recipe

Serves: 2Prep: 15 minCook: 12 min

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 chicken breasts, boneless and skinless
  • 6 bacon slices, cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, thinly sliced
  • 2 tbsp. avocado oil
  • 2 tbsp. fresh rosemary, minced
  • 6 cups mixed greens
  • 1 bunch watercress
  • Sea salt and freshly ground black pepper

Rosemary Dressing Ingredients

  • 1/4 cup olive oil
  • 2 tsp. Dijon mustard
  • 1/4 cup red wine vinegar
  • 2 tsp. fresh rosemary, minced
  • Sea salt and freshly ground black pepper


  1. Season the chicken with rosemary, salt and pepper.
  2. In a bowl, combine all of the ingredients for the dressing, season to taste and whisk until well emulsified.
  3. Heat the avocado oil in a skillet over medium-high heat.
  4. Add the chicken and heat until golden and cooked all the way through, about 5 to 6 minutes per side.
  5. Let the chicken rest, then slice into strips.
  6. Assemble the salad with the mixed greens, cherry tomatoes, bacon, avocado and chicken.
  7. Drizzle with the rosemary dressing.
  8. Serve the salad topped with fresh watercress.

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