Quick and Creamy Avocado Chicken Salad (No Mayo)
Make this high protein avocado chicken salad in under 15 minutes. It uses ripe avocado for natural creaminess, making it a healthy, low carb, and gluten free alternative to traditional recipes. Perfect for quick lunch ideas and easy 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: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 ripe avocados, mashed
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh cilantro or parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium bowl.
- Add the mashed avocado, red onion, lime juice, Greek yogurt (if using), celery, cilantro, salt, and pepper to the bowl.
- Use a fork to mix all ingredients together until the chicken is evenly coated and the salad reaches your desired creamy texture.
- Taste the mixture and adjust salt or lime juice as needed.
- Serve immediately over greens, in lettuce cups, or on your favorite bread for a keto chicken salad sandwich.
Notes
- To keep your avocado chicken salad vibrant green, press a piece of plastic wrap directly onto the surface of the salad before refrigerating.
- For meal prep, store the salad in an airtight container for up to 3 days. Add extra lime juice before serving if the color dulls slightly.
- If you prefer a sweeter flavor, add 1 teaspoon of honey or maple syrup to the mix.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 6
- Protein: 30
- Cholesterol: 95