This Low Carb Avocado Chicken Salad is deliciously creamy with a bit of crunch and is the perfect low carb meal on the go.
Whether it's on a bed of lettuce, crispy toast or straight out of a bowl, I've always loved chicken salad.
Yesterday we decided to pick up some bacon from our local grocery...we got home, I opened the package and wow!
I'm not sure I can go back to regular store packaged bacon- even before it was cooked it smelled so good.
We also picked up a few avocados with no real plans for them, and I knew I needed to come up with something incorporating both ingredients.
The deliciously fresh bacon gave me the idea to make this avocado chicken salad with peppery bacon and a crispy low carb tortilla.
One of the great things about avocado chicken salad is that you can make a batch of it an keep it in the fridge all week.
It's a great go-to for meals, or even a quick snack with some veggie sticks.
I wanted to keep the celery in the recipe for the fresh crunch it offers, and if you don't like celery, cucumbers would be a good swap.
Don't skip the fresh cilantro, though, because it really brightens up the avocado chicken salad and gives a good contrast to the crunch of the low carb tortilla.
Whether you're in need of a nutritious snack or a filling meal, this avocado chicken salad is creamy, fresh and super quick.
(As an added bonus, you can sneak more veggies into the meal without the kids knowing- hooray!)
Avocado Chicken Salad
- Yield: 4 Serving 1x
Ingredients
- 2 chicken breast, cooked and cubed
- 2-3 slices cooked bacon
- ⅔ cup mayo
- 1 avocado
- 2 tbsp finely diced red onion
- 1 celery stalk, diced (sub: cucumber)
- 1 tbsp fresh lime juice
- ⅛ tsp chili powder
- salt and pepper, to taste
- cilantro, garnish
- Low carb tortillas, baked or pan fried ( I use mama lupe's low carb)
Instructions
- In food processor, blend mayo,half avocado, pepper, lime juice and chili powder until smooth
- dice remaining ½ of avocado and cooked bacon
- In large bowl, mix avocado mayo with cubed chicken, celery, diced avocado, bacon and red onion
- Place scoop of chilled chicken salad on fried/baked tortilla and serve with cilantro garnish
Jennifer Jones
Sunday 19th of July 2020
I used lemon juice instead of the lime juice and doubled the measurement for chili powder and used cayenne pepper in place of chili powder. Added to taste tajin seasoning in the mayo. And this recipe is awesome. Just what the taste buds needed in the heat of the summer. Thank you so much for sharing.
Cheri Hedges
Sunday 22nd of September 2019
Never heard about using fried low carb tortillas! Definitely trying this chicken salad! Today!
Maria
Wednesday 15th of May 2019
Can someone help me out with the nutrition info. I plugged in the recipe to my fitness pal and the calories and carbs came to what I think is extremely high. It says for one serving but I can't imagine that it is correct. Can someone help me out with macros for an individual serving
Sam
Thursday 16th of May 2019
Have you subtracted the fiber from the total carbs? Avocados have a larger amount of carbs but also have a lot of fiber.
Pamela R
Sunday 7th of April 2019
This was an awesome recipe. I skipped the cucumber and used the celery. I also skipped the extra carbs. I hollowed out a cucumber and stuffed it with the salad. It was great for lunch or a snack. Now I have something to do with all those summer cucumbers in the gardenm
Gina
Thursday 5th of April 2018
This chicken salad is incredibly good! Love the avocado! I’m getting used to using avocados in more and more of my meal prep. Thanks for a great recipe! I’ll be saving this one! P.S. I didn’t have celery so had to use water chestnuts. They added a nice crunch.