Keto Chicken Avocado Creamy Salad

Keto Chicken Avocado Creamy Salad

Prep Time 11 minutes
Cook Time 29 minutes
Total Time 40 minutes
Servings 4
Calories 448 kcal


  • 1 lb. boneless chicken thighs
  • ½ cup almond milk
  • 1 teaspoon oregano
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 ripe avocado
  • 2 tablespoons chopped celeries
  • 2 tablespoons cilantro
  • ¼ cup diced onion
  • ¼ teaspoon pepper


  • Add oregano to the almond milk then stir well.
  • Cut the boneless chicken thighs into slices then rub with almond milk mixture. Let it rest for approximately 10 minutes.
  • In the meantime, preheat an oven to 250°F and line a baking tray with aluminum foil.
  • Spread the seasoned chicken on the prepared baking tray and bake until the chicken is done.
  • While waiting for the chicken, cut the avocado into halves then remove the seed.
  • Peel the avocado then cut into cubes.
  • Place the avocado cubes in a salad bowl then drizzle lemon juice and extra virgin olive oil over the avocado.
  • Add chopped celeries, cilantro, onion, and pepper to the salad bowl then toss to combine.
  • Once the chicken is done, remove from the oven and transfer to a serving dish.
  • Top the chicken with avocado salad then serve immediately.
  • Enjoy right away.

Ready To Start Your Keto Diet?

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Check out this free presentation on The 3-Week Ketogenic Diet now to learn more about how to follow the diet—and lose weight and improve your life in 21 days.

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