🥑 Keto Chicken Avocado Salad
A high-protein, low-carb lunch that’s mom-friendly and meal-prep ready.
This keto chicken avocado salad is creamy, fresh, and satisfying — without any heavy dressing or carbs. It’s perfect for moms looking for a low-effort, high-protein lunch that fuels without the crash. Packed with healthy fats from avocado, lean protein from chicken, and crunchy veggies, this salad is easy to make, stores well, and tastes amazing cold or room temp.
Whether you’re following keto, low-carb, or just trying to eat cleaner during a busy day, this recipe checks all the boxes — and only takes 10 minutes to prep.
🛒 Ingredients:
- 1 cup cooked shredded or chopped chicken (grilled, rotisserie, or leftover)
- 1 ripe avocado, diced
- ¼ cup diced cucumber
- ¼ cup cherry tomatoes, halved
- 2 tbsp red onion, finely chopped
- 1 tbsp olive oil or avocado oil
- 1 tsp lemon juice or apple cider vinegar
- Salt & pepper to taste
- Optional: crumbled feta, fresh herbs (parsley or cilantro)
👩🍳 Instructions:
- In a mixing bowl, combine the shredded chicken, diced avocado, cucumber, tomatoes, and red onion.
- Drizzle with olive oil and lemon juice.
- Toss gently until everything is well combined.
- Season with salt and pepper to taste.
- Serve immediately or chill for 30 minutes for a cooler flavor.
🧁 Tips & Variations:
- Meal prep: Store undressed salad in containers and add avocado just before serving
- Make it creamy: Add 1 tbsp Greek yogurt or mayo for a creamier texture
- Add crunch: Toss in some sunflower seeds or chopped celery
- Dairy-free: Skip cheese or use a dairy-free alternative
🧺 Storage:
- Store in airtight containers for up to 2 days
- Add avocado just before eating to avoid browning
- Best served cold or room temp — no heating needed