Ultimate 15-Minute Creamy Avocado Chicken Salad (No Mayo, High Protein)
Create a satisfying, high-protein lunch using this quick avocado chicken salad recipe. It achieves a creamy texture naturally with avocado, skipping mayonnaise entirely. This dish is perfect for keto or low-carb meal prep.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery (for crunch)
Instructions
- Place the shredded chicken in a medium bowl.
- In a separate small bowl, mash the avocado until smooth. Stir in the Greek yogurt, if using, and the lime juice until fully combined.
- Pour the avocado mixture over the shredded chicken.
- Add the chopped red onion, cilantro, salt, and pepper to the bowl.
- Gently fold all ingredients together until the chicken is evenly coated and creamy. Do not overmix.
- Stir in the chopped celery last for texture.
- Serve immediately or chill for later meal prep.
Notes
- To keep the salad vibrant green, press plastic wrap directly onto the surface of the salad before refrigerating.
- Serve this salad over crisp lettuce cups for a low-carb option, or use it as a filling for gluten-free wraps.
- For a richer flavor, substitute half the lime juice with lemon juice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 5
- Protein: 32
- Cholesterol: 95