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Grilled chicken salad with avocado and lime dressing

average rating is 3 out of 5, based on 150 votes

Discover a delightful combination of flavors and textures with our Grilled Chicken Salad with Avocado and Lime Dressing. This low-carb, high-protein recipe is designed for diabetics and perfectly aligns with the SOZA weightloss program. With juicy grilled chicken, creamy avocado, and zesty lime dressing, it's a refreshing and nourishing meal that will satisfy your taste buds while keeping you on track with your health goals.

Serving Suggestions/Tips:

Serve the salad immediately after tossing it with the dressing to keep the greens crisp.

Feel free to customize the salad by adding other low-carb vegetables or herbs of your choice.

For an extra crunch, sprinkle some toasted nuts or seeds on top of the salad.



Prep Time


Total Time







low-carb high-protein diabetic-friendly gluten-free dairy-free sugar-free keto-friendly paleo-friendly grain-free nut-free egg-free diabetic-diet weight loss diabetic meal low-glycemic whole foods clean eating healthy fats vitamin-rich


For the salad:

  • 2 boneless, skinless chicken breasts

  • 4 cups mixed salad greens (e.g., spinach, arugula, lettuce)

  • 1 small cucumber, sliced

  • 1 medium tomato, diced

  • 1/4 red onion, thinly sliced

  • 1 avocado, sliced

  • Fresh cilantro leaves (optional), for garnish

For the dressing:

  • Juice of 2 limes

  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper


  1. Preheat your grill or stovetop grill pan over medium heat.

  2. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-8 minutes per side, or until cooked through. Remove from the grill and let it rest for a few minutes. Slice the chicken into thin strips.

  3. In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and black pepper to make the dressing.

  4. In a large salad bowl, combine the mixed greens, cucumber, tomato, red onion, and avocado slices.

  5. Drizzle the dressing over the salad and toss gently to coat.

  6. Divide the salad onto two plates and top with the sliced grilled chicken.

  7. Garnish with fresh cilantro leaves, if desired.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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