Ultimate Creamy Avocado Chicken Salad (No Mayo, Meal Prep Friendly)
Make this satisfying, high-protein avocado chicken salad for a quick, healthy lunch. This recipe uses ripe avocado for creaminess instead of mayonnaise, making it a great low-carb and keto-friendly option.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 2 ripe avocados, mashed
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1/4 cup plain Greek yogurt (optional, for extra tang and protein)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Place the shredded chicken in a medium mixing bowl.
- In a separate small bowl, mash the ripe avocados until mostly smooth.
- Add the mashed avocado, celery, red onion, lime juice, Dijon mustard, and Greek yogurt (if using) to the bowl with the chicken.
- Use a fork or spatula to gently mix all ingredients until they are just combined. Do not overmix.
- Stir in the salt, pepper, and fresh cilantro or parsley.
- Taste the salad and adjust seasonings as needed.
- Serve immediately on lettuce wraps, whole-grain toast, or with your favorite crackers.
Notes
- For meal prep, store the salad in an airtight container in the refrigerator for up to 3 days. The lime juice helps keep the avocado from browning too quickly.
- If you prefer a crunchier texture, add 1/4 cup of chopped pecans or sunflower seeds.
- This recipe is naturally low carb and keto friendly, perfect for clean eating.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 5
- Protein: 28
- Cholesterol: 85