A truly easy recipe for healthy avocado chicken salad. This creamy avocado chicken salad is keto, paleo and super delicious!
This healthy avocado chicken salad is one of my favorite lunches. I make myself a big bowl and dig in.
I serve this keto avocado chicken salad in a bowl – there’s really no need for a bun. But if you’d like, you could serve it on cloud bread, 90 second bread or keto English muffin. Sometimes I put it in a romaine lettuce wrap sandwich.
I am very lazy in the kitchen and always looking for shortcuts, so I usually make this paleo avocado chicken salad with prepared guacamole, instead of mashing an avocado and adding my own seasonings. I simply look over the ingredients list and make sure it contains no weird ingredients. It’s not difficult to find store bought guacamole that has a clean list of ingredients.
I like to add hard boiled eggs to this healthy avocado chicken salad. It’s just a personal preference, and if you don’t like the idea of hard boiled eggs in your salad, you can certainly leave them out without changing anything else in the recipe.
I also add a small amount of thinly sliced celery, for some added crunch. Again, this is something you can easily leave out. Or you might replace the celery with diced red onions. Or add the onions in addition to the celery.
I use no mayo in this avocado chicken salad. The guacamole adds plenty of creaminess. After you add the guacamole and gently stir everything together, do taste the salad. You might find that you would like to add more guacamole. I usually add one cup of guacamole when making this salad for four, but when I make it when my parents visit, I use 1.5 cups – otherwise they find it a bit dry and not seasoned enough.
Instead of adding more guacamole, you can also add a tablespoon of olive oil to make the salad extra creamy. Like all salad recipes, this avocado chicken salad is very flexible and forgiving, and you can adjust the basic recipe to your own tastes and preferences.
A truly easy recipe for healthy avocado chicken salad.
- 4 cups cooked chicken breast, chopped (20 oz, four medium chicken breasts)
- 4 hard boiled eggs, chopped
- 1/2 cup celery, finely sliced
- 1 cup prepared guacamole
- 1/2 teaspoon red pepper flakes for garnish (optional)
In a large salad bowl, add the chicken breast, eggs and celery. Use a big serving spoon to gently mix everything together.
Add the guacamole and gently stir to combine. Taste, and add more guacamole (try 1/2 cup more) if necessary, or add 1 tablespoon olive oil.
Divided the avocado chicken salad among four individual bowls, sprinkle with red pepper flakes, and serve.