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Low Carb Avocado Chicken Salad

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Low Carb Avocado Chicken Salad is a fresh and creamy dish packed with protein from chicken, healthy fats from avocado, and refreshing crunch from vegetables. Perfect for low-carb, keto, or paleo diets.

Ingredients

  1. 2 cups cooked chicken breast, shredded or diced
    1 ripe avocado, diced
    1/2 cucumber, diced
    1/4 red onion, finely chopped
    1/4 cup celery, finely chopped
    1 tablespoon olive oil
    1 tablespoon lemon juice (or lime juice)
    1 tablespoon Dijon mustard
    Salt and pepper, to taste
    Fresh cilantro or parsley (optional, for garnish)

Instructions

Prepare the chicken: If you don’t have cooked chicken, pan-sear or boil chicken breasts. Shred or dice the chicken once cooked.

  1. Chop the vegetables: Dice the avocado, cucumber, and celery, and finely chop the red onion.
  2. Make the dressing: Whisk together olive oil, lemon or lime juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning as needed.
  3. Assemble the salad: In a large bowl, combine the chicken, diced avocado, cucumber, red onion, and celery. Pour the dressing over and toss gently to coat.
  4. Serve: Garnish with cilantro or parsley and serve immediately, or chill before serving. Enjoy as a standalone dish or with lettuce wraps or low-carb crackers.

Notes

  • Vegetarian version: Use cooked shrimp, turkey, tofu, or tempeh instead of chicken.
  • Spicy kick: Add red pepper flakes, chopped jalapeños, or hot sauce to the dressing for heat.
  • Storage: Store in an airtight container for up to 1-2 days. Keep avocado separate until ready to eat to prevent browning.
  • For a creamier dressing, add a tablespoon of Greek yogurt or mayonnaise.

Nutrition

Find it online: https://thefamilycooking.com/low-carb-avocado-chicken-salad/