Creamy Avocado Chicken Salad: High Protein, No Mayo Lunch
Make this satisfying, high-protein chicken salad using ripe avocado for a creamy texture instead of mayonnaise. It is quick to prepare and perfect for a healthy lunch or light dinner.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 large ripe avocado
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped fresh cilantro
Instructions
- Place the shredded chicken in a medium mixing bowl.
- In a separate small bowl, mash the ripe avocado until mostly smooth. You want some small chunks for texture.
- Add the lime juice and Dijon mustard to the mashed avocado and mix well. This prevents the avocado from browning quickly.
- Add the celery and red onion to the avocado mixture. Stir to combine.
- Fold the avocado mixture into the shredded chicken until everything is evenly coated and creamy.
- Stir in the salt, pepper, and optional cilantro. Taste and adjust seasoning if needed.
- Serve immediately, or cover and chill for 30 minutes to let the flavors blend.
Notes
- For a Keto Chicken Salad, serve this mixture in crisp lettuce cups or stuffed inside avocado halves.
- If you prefer a smoother texture, you can blend half of the avocado mixture in a food processor before mixing it with the chicken.
- This recipe is excellent for meal prep; store it in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 4
- Protein: 28
- Cholesterol: 85