Avocado Chicken Salad
Creamy, protein-packed chicken salad made with ripe avocado instead of all mayo. Fresh, fast, and perfect for lettuce cups, low-carb wraps, or on its own.
Ingredients
- 2 cups cooked chicken, shredded or diced (about 10–12 oz)
- 2 ripe avocados, pitted and diced
- 2 tbsp mayonnaise (or more to taste)
- 1 tbsp fresh lemon juice (or lime)
- 1 tsp Dijon mustard
- 1 stalk celery, finely diced
- 2–3 tbsp red onion, finely minced
- 2 tbsp fresh dill or cilantro, chopped (optional)
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Optional add-ins: 2 slices cooked bacon (crumbled), diced cucumber, jalapeño, or a pinch of paprika
Instructions
- In a large bowl, mash the avocados with the mayo, lemon juice, Dijon, garlic powder, salt, and pepper until mostly smooth (some chunks are fine).
- Fold in the chicken, celery, red onion, and herbs (if using). Taste and adjust salt, pepper, and lemon.
- Serve in lettuce cups, on keto bread/tortillas, in cucumber boats, or as a bowl with greens.
- Meal prep: Divide into containers. For best color, press plastic wrap directly onto the surface before sealing.
Tips & Swaps
- No mayo? Replace with Greek yogurt (adds a couple carbs) or use all avocado.
- Rotisserie chicken keeps this extra fast.
- Add bacon or chopped pickles for a flavor boost without many carbs.
Storage
Refrigerate 2–3 days. Press plastic wrap directly onto the salad to reduce browning. A little extra lemon juice also helps keep it green.
Nutrition (per serving, 4 servings)
Calories: ~380 | Fat: ~28g | Protein: ~28g | Net Carbs: ~3–4g