If you’re on the ketogenic diet or just looking for some tasty, low-carb recipes, then you are going to love this avocado chicken salad recipe. Made with just a handful of simple ingredients but packed with bold flavor, you will love this easy keto lunch idea.
We have to admit that we’re a fan of most avocado recipes because we adore avocados, but we’ll be the first to say that we’re tired of seeing avocado toast recipes. Plus, avocado toast isn’t very low-carb friendly.
Instead, this avocado chicken salad recipe is served on top of lettuce leaves, making it a healthy, keto-friendly lunch. Even if you’re not counting your carbs, you’ll love this salad. It’s got a deliciously creamy texture from the avocados and a vibrant touch from the fresh lime and diced red onions.
This avocado chicken salad recipe can be prepped with homemade grilled or baked chicken, or you can use already prepared chicken from the store (typically found in the deli section). After that, everything gets added to one bowl and mashed together to create the salad.
While we’ve used romaine lettuce leaves here, you can also use butter lettuce or simply enjoy this on its own. If you decide to make this ahead, we recommend making it no sooner than the evening before for optimal freshness. Packed in an airtight container, you can easily take this avocado chicken salad recipe to-go for lunch at the office or a picnic at the park.
Avocado Chicken Salad Recipe
- 1 cup chopped, cooked chicken
- 1 ripe avocado, seeded, peeled, and diced
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tbsp finely chopped parsley
- 2 tsp lime juice
- 1/2 tsp kosher salt
- pinch of freshly ground black pepper
- 4 large romaine lettuce leaves or butter lettuce leaves, washed thoroughly and pat-dried with a paper towel
- Add all of the ingredients to a large bowl.
- Use a fork to stir everything together and to mash the avocado into a creamy mixture.
- Scoop the salad into the lettuce leaves and serve immediately. If you’re not serving immediately, pack the salad into an airtight container and refrigerate.
Notes: If you enjoy cilantro, feel free to substitute cilantro for the parsley.
Recipe adapted from simplyrecipes.com