Quick & Creamy Avocado Chicken Salad (No Mayo, Keto Friendly)
Make this refreshing, high-protein avocado chicken salad. It uses ripe avocado for creaminess instead of mayonnaise, making it a healthy, low-carb lunch perfect for meal prep.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt (optional, for extra tang and protein)
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro or dill
- 1 stalk celery, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of garlic powder
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the avocado until mostly smooth. Stir in the Greek yogurt, if using, and the lime juice until combined.
- Add the mashed avocado mixture to the shredded chicken. Mix well until the chicken is evenly coated and creamy.
- Fold in the chopped red onion, celery, cilantro or dill, salt, pepper, and garlic powder.
- Mix everything gently until just combined. Do not overmix.
- Taste and adjust seasoning if needed. For best flavor, cover and chill for 15 minutes before serving. This salad is great for meal planning.
Notes
- Serve this salad on lettuce cups for a keto or low-carb option.
- For a Paleo approach, omit the Greek yogurt and add 1 teaspoon of Dijon mustard for tang.
- If you are looking for alternatives to cooking chicken, this recipe works well with rotisserie chicken, making it a simple addition to your meal planning.
- This salad pairs well with sides often included in a keto meal plan delivery.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 5
- Protein: 28
- Cholesterol: 85