Keto Tex Mex Salad with Grilled Chicken
Spice up your keto diet with this tex mex salad recipe! This dish is perfect for summer because it’s light and refreshing. It also only takes a few minutes to prepare making it the perfect weekday meal.
The tex mex dressing packs a flavor punch that will have you coming back for seconds, thirds, and more!
It’s not often that I find a dish that is both keto and Tex Mex, but this recipe for the Keto Tex Mex Salad with Grilled Chicken has everything needed to satisfy all your cravings in one meal.
It’s great to enjoy on a busy weeknight when you want something hearty and quick, but also healthy for your family. Give it a try next time you’re feeling adventurous or craving some hearty Mexican flavors without breaking out of ketosis.
Get free meal plans, recipes, and more straight to your inbox!
Can you prep this keto salad recipe ahead of time?
Keto Tex Mex Salad is a perfect dish to make ahead of time because it can be left in the fridge and eaten for days after. Just keep an eye on your salad dressing as that might start to go bad first, though you could always store the salad dressing alongside the ingredients before adding them together once things are all ready to eat.
What is the best way to store leftover salad?
The best way to store your leftovers is to put them in a container with an airtight lid and store it in the fridge. This will keep your salad fresh for up to five days, but also be sure that all of its ingredients are properly stored to maintain their shelf life as well!
Keto Tex Mex Salad Recipe with Grilled Chicken Ingredients
- 2 cups romaine lettuce, chopped
- 1 Roma tomato
- 1/2 can black soybeans (low carb option but can be omitted if you are strict keto)
- 2 green onions, chopped
- 1/4 cup cheddar cheese, shredded
- 2 grilled chicken breasts, diced
- 1 small avocado, sliced
- 1/3 cup salsa
- 1 cup homemade ranch dressing
- Cilantro
- Lime wedges
- 1 low carb tortilla, fried and sliced into tortilla strips
- Optional: Add sliced jalapeños
Keto Tex Mex Salad Recipe with Grilled Chicken Instructions
- Make the homemade keto Ranch salad dressing first according to the instructions here. Keep it in the refrigerator until you are ready to use it.
To grill the chicken breasts:
- Start with a clean grill rack.
- Wipe down the grill with a paper towel coated with olive oil to prevent sticking.
- Start up the grill and allow it to preheat.
- Place the chicken on the grill and close the grill lid.
- Flip the chicken when you see it has reduced a bit in size and once the side is done. The cooking time will only take about 9 to 10 minutes. Use a thermometer to check the internal temperature. The temp should read at least an internal temp of 165 to be considered done.
- Slice the chicken breasts and set them aside.
To make the tortilla strips:
- Cut the low carb tortilla into small strips.
- Using a small frying pan, fry the low carb tortilla strips in a very small amount of olive oil and place them over the top of the salad once they are crispy. Set aside until you assemble the salad.
To assemble the salad:
- In a medium bowl add the romaine lettuce first.
- Then place the remaining salad ingredients on top of the lettuce. Add the chicken, tomatoes, black soybeans, onions, avocado, cheddar cheese, and lime wedges separating the ingredients on top of the lettuce.
- Place the ranch dressing and salsa in the middle of the salad using a piece of lettuce to hold it together but don’t mix it in yet. The person consuming the salad will mix it in when they are ready to devour it!
- Top with the low carb crispy tortilla strips you made earlier.
- Add sliced jalapeños on top of the salad just before serving, if using.
- Top with cilantro and serve.
Keto Tex Mex Salad Recipe with Grilled Chicken Nutrition
Serves 8
Calories 262, Total C 6g, Fiber 2g, Net C 3g, Sugars 2g, Fat 20g, Protein 16g
Here is a video we made to show you how to make this keto tex mex recipe.
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this keto salad recipe:
Keto Tex Mex Salad Recipe with Grilled Chicken
Ingredients
- 2 cups romaine lettuce chopped
- 1 Roma tomato
- 1/2 can black soybeans low carb option but can be omitted if you are strict keto
- 2 green onions chopped
- 1/4 cup cheddar cheese shredded
- 2 grilled chicken breasts diced
- 1 small avocado sliced
- 1/3 cup salsa
- 1 cup homemade ranch dressing
- Cilantro
- Lime wedges
- 1 low carb tortilla fried and sliced into tortilla strips
- Optional: Add sliced jalapeños
Instructions
- Make the homemade keto Ranch salad dressing first according to the instructions. Keep it in the refrigerator until you are ready to use it.
To grill the chicken breasts:
- Start with a clean grill rack.
- Wipe down the grill with a paper towel coated with olive oil to prevent sticking.
- Start up the grill and allow it to preheat.
- Place the chicken on the grill and close the grill lid.
- Flip the chicken when you see it has reduced a bit in size and once the side is done. The cooking time will only take about 9 to 10 minutes. Use a thermometer to check the internal temperature. The temp should read at least an internal temp of 165 to be considered done.
- Slice the chicken breasts and set them aside.
To make the tortilla strips:
- Cut the low carb tortilla into small strips.
- Using a small frying pan, fry the low carb tortilla strips in a very small amount of olive oil and place them over the top of the salad once they are crispy. Set aside until you assemble the salad.
To assemble the salad:
- In a medium bowl add the romaine lettuce first.
- Then place the remaining salad ingredients on top of the lettuce. Add the chicken, tomatoes, black soybeans, onions, avocado, cheddar cheese, and lime wedges separating the ingredients on top of the lettuce.
- Place the ranch dressing and salsa in the middle of the salad using a piece of lettuce to hold it together but don’t mix it in yet. The person consuming the salad will mix it in when they are ready to devour it!
- Top with the low carb crispy tortilla strips you made earlier.
- Add sliced jalapeños on top of the salad just before serving, if using.
- Top with cilantro and serve.
