1low carb tortillafried 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.