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Keto Taco Salad

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 361kcal

Ingredients

  • 2 Cups Pepper Jack
  • 1 Lb Chicken Breast boneless, skinless, pounded thin (or purchase thin chicken breast)
  • 2 Tablespoons Low Carb Taco Seasoning can use whatever taco seasoning you'd prefer
  • 2 Bell Peppers julienned
  • Romaine Lettuce chopped
  • Cherry Tomatoes sliced
  • Avocado sliced
  • Pepitas

Instructions

For the Cheese Chips:

  • Preheat oven to 400 F and line a baking sheet with parchment paper.
  • Spread a thin and even layer of pepper jack (2 cups) over the parchment paper.
  • Bake for 16-18 minutes, or until the cheese begins to look crispy. Take the baking sheet out of the oven, set aside and, allow it to cool.
  • Once it has cooled enough to handle and has completely stopped bubbling (if you do this too soon, the cheese will stick to the paper towels), place paper towels over the top to sop up some of the grease.
  • Flip the cheese onto a cutting board (with paper towels between the cutting board and the cheese.)
  • Replace the parchment paper on top with paper towels to absorb some excess grease on this side.
  • Using a pizza cutter, cut the cheese into long and thin strips — similar to tortilla strips.

For the Salad:

  • Meanwhile, season chicken (1Lb) on both sides with low carb taco seasoning (2 tablespoons) and pat the seasoning into each breast.
  • Heat 1 tablespoon of oil in a large skillet over medium heat (I used a grill pan cast iron to get the grill marks).
  • Add julienned bell peppers (2) to the pan and saute until crisp-tender, about 8 minutes.
  • Remove from pan and set aside to cool.
  • Add chicken breast to pan and sear each side for about 3 minutes.
  • Cover the skillet and continue cooking the chicken for about 10 minutes (until no longer pink in the center).
  • Set the chicken aside with the peppers to cool slightly.
  • In a large bowl, assemble chopped lettuce and sliced cherry tomatoes. Add bell peppers and chicken. Cover with sliced avocados, cotija, pepitas and cheese strips.
  • Serve with your favorite low carb dressing and enjoy!

Notes

  • Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida ?).

Nutrition

Calories: 361kcal | Carbohydrates: 5g | Protein: 38g | Fat: 20g | Cholesterol: 123mg | Fiber: 1g | Sugar: 3g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com