Creamy Keto Avocado Chicken Salad That’ll Make You Say ‘Wow!

1. Introduction

If you’re craving something satisfying, fresh and low-carb, this Creamy Keto Avocado Chicken Salad is a winner. It brings together juicy chicken, rich avocado and a tangy-creamy dressing to deliver flavour, texture and fullness — all while keeping carbs in check. Perfect for lunch, light dinner, or prepping ahead for the week.

2. Ingredients (makes ~4 servings)

Here’s your shopping list:

• 500 g boneless, skin-on chicken breast or thigh (choose organic if you like).
• 2 large ripe avocados (look for peel-green with little dark spots, soft but firm).
• ½ cup (120 ml) full-fat Greek yogurt (plain, unsweetened; choose a brand you trust).
• 2 Tbsp (30 ml) mayonnaise (preferably made with avocado oil or olive oil).
• 1 Tbsp (15 ml) lemon juice (freshly squeezed).
• 1 Tbsp (15 ml) fresh lime juice (optional but adds brightness).
• 2 Tbsp (30 ml) chopped fresh cilantro (coriander leaves) or parsley.
• 1 celery stalk, finely diced.
• ¼ red onion (≈ 50 g), finely diced.
• 1 garlic clove, minced.
• ½ tsp (2.5 ml) sea salt (adjust to taste).
• ¼ tsp (1.25 ml) freshly ground black pepper.
• ¼ tsp (1.25 ml) smoked paprika or chilli powder (optional, for a smoky kick).
• Optional: 1 small cucumber, chopped (for extra crunch) or a handful of baby spinach for extra greens.

3. Essential Kitchen Tools & Appliances

To make this smoothly, gather:

• Cutting board (to prep chicken & veggies).
• Sharp chef’s knife.
• Medium-sized skillet or frying pan.
• Tongs or spatula for turning chicken.
• Mixing bowl (large enough to hold salad).
• Small bowl for the dressing.
• Whisk (or fork) to mix the yogurt-mayo dressing.
• Measuring spoons and measuring cups.
• Spoon to scoop out the avocado.
• Optional: Food thermometer (to check chicken internal temperature).
• Serving bowl or individual salad plates.

You might want to pick up a good quality chef’s knife, sturdy mixing bowls and a comfortable whisk for ongoing recipe use. (If you like, I can link some recommended ones.)

4. Preparation Steps

Let’s get organised step by step:

1. Remove chicken from refrigerator 10-15 minutes ahead so it eases towards room temp. Pat dry with paper towel.
2. On the cutting board, dice the celery stalk, red onion and if using cucumber. Mince the garlic. Chop the fresh cilantro (or parsley).
3. Halve the avocados, remove pits, scoop out flesh and roughly chop into bite-sized pieces. Set aside.
4. In the small bowl, combine the Greek yogurt, mayonnaise, lemon juice (and lime juice if using), minced garlic, smoked paprika (if using), salt and pepper. Whisk until smooth. Taste and adjust salt/pepper or lemon to your liking.
5. Pre-heat your skillet over medium-high heat while you season the chicken lightly with salt, pepper (and a pinch of smoked paprika if you like).

5. Cooking Instructions

Here’s how to cook it up perfectly:

1. Add a small drizzle of olive oil (about 1 Tbsp) to the hot skillet.
2. Place the chicken breasts (or thighs) into the skillet. Cook ~5-6 minutes on each side for breasts (if ~2 cm thick) or ~4-5 minutes each side for thighs — until the internal temperature reaches 74 °C (165 °F) or juices run clear. If you don’t have a thermometer, cut into the thickest part and ensure there’s no pink.
3. Remove chicken from the skillet, place on a cutting board, and let it rest ~5 minutes (this helps juices redistribute).
4. After resting, dice or shred the chicken into bite-sized pieces.
5. In your large mixing bowl, add the diced chicken, chopped avocado, celery, red onion, cilantro (and cucumber/spinach if using). Pour the dressing over the top. Gently fold everything together with a large spoon — aim to coat but not mush the avocado.
6. Taste once more and adjust seasoning: if you want more tang, add a little extra lemon/lime juice; if you want more creaminess, add a dollop more yogurt or mayo.

Secret tips:

• Don’t overcook the chicken: slightly under-done and it stays juicier when chopped.
• Ripe avocado is key: too firm and it will feel hard, too soft and it will mash up.
• Mixing gently ensures you keep nice chunks, especially of avocado.
• Letting the chicken rest is worth it for flavour and texture.

6. Serving Suggestions

• Serve chilled or at just-warm room temperature (both work).
• Garnish with a few extra cilantro leaves, a wedge of lemon/lime and a sprinkle of smoked paprika for visual pop.
• On the side: crisp green salad, roasted asparagus, or steamed broccoli for low-carb veggies.
• For keto-friendly crunch: serve on large lettuce leaves (like romaine or butter-lettuce) as “cups”.
• If you’re not strictly keto and want more carb texture: whole-grain toast, quinoa or sweet potato wedges.

7. Additional Tips & Tweaks

• Make-ahead: You can prepare the chicken and dressing ahead of time; keep avocado chopped separately and mix just before serving (to prevent browning).
• Flavor booster: Add chopped bacon bits for smokiness; or a few chopped sun-dried tomatoes for tangy depth.
• Spice it up: Add diced jalapeño or a dash of Sriracha into the dressing for heat.
• Adapt for vegetarian: Omit the chicken and roast 200 g firm tofu or chickpeas seasoned with smoked paprika — still low-carb if you keep chickpeas small portion.
• Dairy-free version: Replace Greek yogurt with plain coconut yogurt and use mayo without egg if preferred.
• Extra-green version: Mix in steamed broccoli florets, chopped kale or spinach for extra nutrients.

8. Nutrition Details (per serving, approx)

(These values are estimates and will vary based on exact brands/ingredients used.)

9. FAQ Section

Q: How long can I store leftovers?
A: Store covered in the fridge for up to 2-3 days. Avocado may begin browning after that and the texture of the chicken can change slightly.

Q: Can I substitute the mayonnaise or yogurt?
A: Yes — you can use a light mayonnaise (if you want lower fat) or swap Greek yogurt with sour cream (though flavour slightly changes). For dairy-free, use coconut yogurt.

Q: What if I don’t have fresh lemon/lime juice?
A: You can use bottled lemon juice in a pinch — fresh gives a brighter flavour but bottled works.

Q: Can I use rotisserie chicken or leftovers?
A: Absolutely. If you have leftover cooked chicken, save time by shredding that instead of cooking fresh.

Q: How can I make this more kid-friendly?
A: Skip the red onion or make it finely diced so it’s less strong. Let kids build their own serving in lettuce cups or with crackers.

10. Wrap-Up

And there you have it — a creamy, flavour-packed, low-carb chicken salad that hits all the right notes: rich avocado, tender chicken, tangy dressing and fresh crunch. Whether you’re prepping for lunch or want a satisfying dinner, this dish delivers.
Fun fact: Avocados are sometimes called “alligator pears” because of their rough skin, and they’re one of the few fruits that deliver healthy fats (monounsaturated) which help keep you satiated — making them ideal for keto recipes.
Enjoy the cooking, dive in, and feel free to come back if you want photos, variations or side-dish ideas. Let me know how it turns out!