I make this Keto Avocado Chicken Salad when you want a fresh, creamy, high‑protein mini meal that you can whip up in 10 minutes with leftover chicken and a ripe avocado. You mash avocado with a little Greek yogurt, fold in shredded chicken and crunchy veggies, season it simply, and chill it for a low‑carb salad you can scoop into lettuce wraps, low‑carb tortillas, or eat straight from the bowl.
Why you’ll love this keto chicken salad
You get about 28 grams of protein from lean chicken and Greek yogurt, plus healthy fats and fiber from avocado, but with far fewer carbs than chickpea or pasta salads—very similar to other high‑protein, low‑carb avocado chicken salads. The texture is everything: creamy base, juicy tomatoes, and crisp cucumber, all tossed in a no‑mayo dressing that fits current U.S. trends for “Greek yogurt chicken salad” and “no‑mayo avocado chicken salad.”
This recipe is scaled for small portions, which makes it perfect when you’re cooking for one, tracking macros, or just need a quick snack that actually keeps you full. It also doubles easily if you want to meal prep a few servings for busy weekdays.
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