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Keto Avocado Chicken Salad - Creamy, Satisfying, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded or diced (rotisserie works well)
  • 2 ripe avocados, pitted and diced
  • 2 tablespoons lemon juice (or lime juice)
  • 2 tablespoons extra-virgin olive oil (optional if you want extra richness)
  • 1/4 cup red onion, finely minced
  • 1/2 cup celery, finely chopped (or cucumber for a milder crunch)
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1 small garlic clove, grated or minced (optional)
  • 1/2 teaspoon Dijon mustard (optional, for tang)
  • 1/4 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Lettuce leaves, cucumber slices, or low-carb wraps for serving

Method
 

  1. Prep the chicken. If using rotisserie chicken, remove skin and bones, then shred or dice the meat. Leftover baked or poached chicken works just as well.
  2. Chop the veg. Mince the red onion, chop the celery (or cucumber), and roughly chop the fresh herbs. Keep everything bite-sized for an even mix.
  3. Dress the avocado. In a large bowl, add the diced avocados. Gently mash about half of it with the back of a fork. Leave the rest in chunks for texture. Add lemon juice, olive oil, mustard, garlic, paprika, salt, and pepper. Stir to create a creamy base.
  4. Add the mix-ins. Fold in the chicken, onion, celery, and herbs. Taste and adjust salt, pepper, and lemon juice. If you like a little heat, sprinkle in red pepper flakes.
  5. Chill or serve. You can serve it right away or chill for 20–30 minutes to let flavors meld. Spoon into lettuce cups, scoop onto sliced cucumbers, or pile into a low-carb wrap.
  6. Finish with extras. For a restaurant-style touch, finish with a drizzle of olive oil, a squeeze of lemon, and a pinch of flaky salt.