5 Ingredient Keto Salad

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4.50 from 92 votes

5 Ingredient Keto Salad

20 minutes
Calories 580kcal


  • 2 boneless chicken breast (skin on, 285 g/ 10 oz)
  • 6 bacon (thin-cut slices
  • 1 avocado (large
  • 4 cups dark leafy greens (skin on, 285 g/ 10 oz)
  • 4 tablespoons ranch dressing (skin on, 285 g/ 10 oz)
  • ghee (or duck fat for greasing)


  • Preheat the oven to 200 °C/ 400 °F.
  • Start by crisping up the chicken breasts.
  • Season the chicken breasts with salt and pepper from all sides.
  • Grease a small skillet with ghee or duck fat.
  • Place the chicken breasts, skin side down, on the hot pan.
  • Without moving it, cook the chicken on high until golden brown and crispy, for 5-6 minutes.
  • Then, flip the chicken on the other side, cook for 30 seconds.
  • Transfer the skillet into the oven.
  • Cook the chicken for 10-15 minutes.
  • WIt's done when an instant read thermometer inserted into the thickest part reads 74 °C/ 165 °F.
  • If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper and bake for 10 minutes ...
  • ...
  • until crispy and golden brown.
  • Alternatively, you can crisp up the bacon separately on a frying pan.
  • Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.
  • Slice the avocado and the cooked chicken.
  • Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.
  • Top each salad with 2 tablespoons of Ranch Dressing.
  • This salad is best served immediately.
  • You can always keep some cooked chicken and crisped up bacon in the fridge and reheat or simply use cold.


Calories: 580kcal

Originally posted 2019-02-20 17:51:48.

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