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Pecan Crusted Keto Chicken Salad

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

This keto chicken salad is perfect for summer and is made with pecan-crusted chicken breast, mixed greens, baby cucumber, cherry tomatoes, red onions, and is dressed with a Balsamic vinaigrette. It is packed with proteins and is low carb, thus making it a keto-friendly bowl.

keto chicken salad- carbs in cucumbers

Pecan-Crusted Chicken
 3.50 oz chicken breast
 ½ cup pecans, chopped
 2 tbsp olive oil
 salt and pepper to taste
 2 cups mixed greens
 1 mini cucumber, sliced
 6 cherry tomatoes, halved
 ½ small red onion, sliced
 2 tbsp balsamic vinaigrette
 juice of half a lemon

Heat a non-stick pan and lightly toast the pecans till they turn slightly brown. Cool and then grind them roughly in a food processor or grinder. Keep aside.


Next, coat the chicken breast with the coarsely ground pecans. Heat olive oil in a pan and fry pecan crusted chicken breast, flipping it over on the other side till it is cooked. Slice the cooked chicken breasts and keep aside.


Prep the vegetables by washing the salad greens and placing them in a salad spinner to spin dry. Slice the baby cucumbers and dice the cherry tomatoes and slice red onions thinly.


Season with salt and coarse ground pepper and squeeze some lemon juice and add the red onions and mix well.


Assemble the salad in a bowl by making a bed of the mixed salad greens and topping it with sliced pecan crusted chicken slices, cucumbers, and cherry tomatoes.


Finally, drizzle the Balsamic vinaigrette over the salad just before serving.

Nutrition Facts

Serving Size 1/2 salad

Servings 2

Amount Per Serving
Calories 355
% Daily Value *
Total Fat 30.4g47%
Total Carbohydrate 9.6g4%

Net Carbohydrate 7.6g3%
Dietary Fiber 2g8%
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.