Cilantro Lime Chicken Crunch Salad
TINY KETO CHEF · Vegetables & Greens
Cilantro Lime Chicken Crunch Salad
Bright, bold taco-style salad with juicy seasoned ground chicken, a creamy cilantro-lime dressing, and a crunchy topper made from zero-carb keto tortillas cut into strips and fried crisp.
This is the kind of salad that eats like a full meal. The chicken is savory and slightly spicy, the dressing is tangy and creamy, and the tortilla-strip crunch takes it over the top without adding real carbs.
Ingredients
For the Dressing
- 1 tablespoon mayo
- 1 tablespoon full-fat sour cream
- 1/2 lime, zested and juiced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon salt and pepper
- 2 tablespoons half-and-half or heavy cream (to thin)
- 2 tablespoons fresh cilantro, chopped
For the Chicken
- 1 tablespoon bacon fat or olive oil
- 1 lb ground chicken (breast or blended)
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt and pepper
Crunchy Topper (Optional)
- 2 zero-carb keto tortillas or wraps, cut into strips or triangles
- 3 tablespoons avocado oil
- Pinch of salt
Salad Ingredients
- 4 cups shredded lettuce (chef’s choice)
- 1 tablespoon chopped onion
- 1 tablespoon chopped jalapeño (fresh or jarred)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumbers, chopped
- 1/4 cup black olives, chopped
- 2 tablespoons pepitas, toasted
- 1 cup shredded cheddar cheese
Optional Serving Additions
- Lime wedges
- Salsa
- Avocado slices
- Pico de gallo
Instructions
- Make the dressing: Combine mayo, sour cream, lime zest, lime juice, garlic powder, onion powder, salt, and pepper. Stir until smooth. Mix in chopped cilantro. Add half-and-half/heavy cream to thin. Refrigerate until ready to serve.
- Cook the chicken: Heat bacon fat or olive oil in a skillet over medium heat. Add ground chicken and brown, breaking it apart as it cooks.
- Season the chicken: Add chili powder, onion powder, cumin, paprika, oregano, cayenne (if using), red pepper flakes (if using), and salt/pepper. Stir and let seasonings bloom for 1 minute.
- Deglaze and simmer: Add chicken broth and stir in tomato paste. Simmer 10–15 minutes, stirring occasionally, until thickened.
- Make the crunchy topper (optional): Heat avocado oil in a skillet over medium-high heat. Fry tortilla strips in batches, turning as needed, until golden and crisp. Drain on paper towels and season with a pinch of salt.
- Assemble: Add lettuce to bowls, top with seasoned chicken, veggies, olives, cheddar, and pepitas.
- Finish: Drizzle with dressing and top with crunchy tortilla strips if using. Add lime wedges, salsa, or avocado if desired.