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–+ servings
A chicken salad with chipotle ranch.

Low Carb Chicken Salad

CookItWithTim
Low carb doesn't mean low flavor, and this Low-Carb Chicken Salad with homemade ranch dressing proves just that. The secret to maximizing the flavor in this healthy dish is the well-cooked and seasoned chicken paired with fresh, crisp salad veggies.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 18 minutes
Resting Time 1 hour
Total Time 1 hour 33 minutes
Course Dinner, Lunch, Snack
Cuisine American
Servings 4 People
Calories 910 kcal

Equipment

Ingredients
  

Chipotle Buttermilk Ranch

  • 1 Cup Mayo
  • ¾ Cup Buttermilk
  • ¾ teaspoon Dill
  • ¾ teaspoon Parsley
  • ¾ teaspoon Salt
  • ¾ teaspoon Pepper
  • ¾ teaspoon Garlic Powder
  • ¾ teaspoon Onion Powder
  • ¾ teaspoon Worcestershire
  • 1½ teaspoon Lemon Juice
  • 1½ teaspoon Apple Cider Vinegar
  • 2 Pureed Adobo Chili Peppers

Chicken Thighs

  • 1½ lb Chicken Thighs
  • 2 teaspoon Salt
  • 1½ teaspoon Pepper
  • 1½ teaspoon Garlic Powder
  • 1½ teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Paprika

Salad

  • 10 oz Cherry Tomatoes
  • 2 tablespoon Sunflower Seeds For garnish
  • 1 Cucumber
  • 3 Cup Broccoli
  • 1 Yellow Pepper
  • 12 oz Romaine Lettuce (3 hearts)
  • 1 Cup Brussels Sprouts

Instructions
 

Chipotle Buttermilk Ranch

  • Mix mayo with dill, parsley, garlic powder, onion powder, salt and pepper
  • Add in liquid ingredients of buttermilk, Worcestershire, lemon juice, and apple cider vinegar. Then, add in pureed adobo chili peppers.
  • Best if placed in fridge for 1-2 hours in an airtight container before serving. Label and date for 10 days expiration.

Chicken Thigh in Air Fryer

  • Pat chicken dry and season with garlic powder, onion powder, chili powder, paprika, salt and pepper.
  • For best results, let them marinate for 4-6 hours in the fridge.
  • Place boneless chicken thighs in air fryer at 370℉ for 18 minutes. Flip them halfway during cooking process (at 9 minutes).

Salad

  • Slice chicken thighs once out of the air fryer and they have cooled for a few minutes.
  • Chop romaine lettuce, and slice Brussel sprouts in half and then slice them thin. Chop broccoli into small crowns, cut tomatoes in half, and slice the yellow pepper.
  • Place chicken over all veggies and top with sunflower seeds and chipotle buttermilk ranch. Enjoy!

Nutrition

Serving: 1gCalories: 910kcalCarbohydrates: 22gProtein: 38gFat: 75gSaturated Fat: 15gPolyunsaturated Fat: 33gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 200mgSodium: 2157mgPotassium: 1392mgFiber: 7gSugar: 8gVitamin A: 9094IUVitamin C: 156mgCalcium: 180mgIron: 4mg
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