Name: Sesame and Chicken Salad with Avocado
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 ounce boneless, skinless chicken thighs; 3 medium cherry tomatoes; 1/2 medium avocado; 2 tablespoon red onion (diced); 2 tablespoon sesame oil; 2 cup romaine lettuce; 2 tablespoon mayonnaise; 1 teaspoon paprika; salt and pepper (to taste)

This Sesame and Chicken Salad with Avocado is a refreshing yet incredibly satisfying lunch option that brings a wonderful balance of textures and bold, nutty flavors to your keto lifestyle. By using juicy chicken thighs seasoned with smoky paprika, you get a much deeper flavor profile than standard breast meat, which pairs perfectly with the buttery, melt-in-your-mouth chunks of fresh avocado. The dressing is the real star here, combining rich mayonnaise with fragrant sesame oil to create a velvety sauce that coats the crisp romaine lettuce and sweet cherry tomatoes, making every bite feel indulgent while staying well within your daily carb limits.

If you find yourself wanting to switch things up, this recipe is incredibly versatile and easy to adapt based on what you have in your pantry. While chicken thighs offer the best fat-to-protein ratio for keto, you can easily substitute them with leftover rotisserie chicken or even grilled shrimp if you are in a hurry. For those who enjoy a bit of extra crunch, adding a sprinkle of toasted sesame seeds or some sliced radishes can provide a lovely contrast to the creamy dressing. If you prefer a bit of acidity to cut through the richness, a small squeeze of lime juice or a teaspoon of rice vinegar added to the dressing can brighten the whole dish without adding significant carbs.

Since this salad features fresh greens and avocado, it is best enjoyed immediately after assembly to ensure the lettuce stays crisp and the avocado remains vibrant. However, if you are looking to meal prep, you can easily bake the chicken and whisk the sesame dressing ahead of time, storing them in separate airtight containers in the refrigerator for up to three days. When you are ready to eat, simply assemble the fresh vegetables and toss everything together. If you prefer your chicken warm, a quick thirty-second reheat in the microwave or a brief toss in a hot skillet will do the trick, but be sure to add the fresh avocado and cold dressing last to maintain that perfect texture and temperature contrast.

Yields 1 servings of Sesame and Chicken Salad with Avocado

The Preparation

4 ounces boneless, skinless chicken thighs
3 medium cherry tomatoes
1/2 medium avocado
2 tablespoons red onion, diced
2 tablespoons sesame oil
2 cups romaine lettuce
2 tablespoons mayonnaise
1 teaspoon paprika
salt and pepper, to taste

The Execution

1. Preheat oven to 375F. Place the chicken in a baking dish and top with paprika, then season with salt and pepper to taste. Cook for 20 minutes.

2. Chop up the tomatoes, avocado and lettuce. Arrange on a plate with the diced onion.

3. Whisk together the mayonnaise and sesame oil. Season with salt and pepper.

4. Shred or chop up the chicken thigh, then serve with the salad and dressing.

This makes a total of 1 serving of Sesame and Chicken Salad with Avocado. The serving comes out to be 781 calories, 72.5g fats, 6.5g net carbs, and 23.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
4 ounce boneless, skinless chicken thighs	162	10.1	0	0	0	19.2
3 medium cherry tomatoes	9	0.1	2	0.6	1.4	0.5
1/2 medium avocado	150	13.9	7.8	6.1	1.7	1.8
2 tablespoon red onion	9	0	2	0.3	1.8	0.3
2 tablespoon sesame oil	241	27.3	0	0	0	0
2 cup romaine lettuce	16	0.3	3.1	2	1.1	1.2
2 tablespoon mayonnaise	187	20.6	0.2	0	0.2	0.3
1 teaspoon paprika	6	0.3	1.2	0.8	0.4	0.3
— salt and pepper	0	0	0	0	0	0
Totals	781	72.5	16.3	9.8	6.5	23.5