Keto Creamy Avocado Chicken Salad with Dill and Lemon Zest
Prepare a rich, creamy chicken salad using avocado instead of mayonnaise. This recipe is low in carbohydrates and perfect for a keto diet.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 large ripe avocado
- 1/4 cup finely chopped celery
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped red onion (optional)
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chicken.
- Add the lemon juice, chopped celery, dill, lemon zest, salt, and pepper to the bowl. Add red onion if you are using it.
- Use a fork or potato masher to mash the avocado and mix all ingredients together until the chicken is coated and the mixture is creamy. Do not overmix; a little texture is fine.
- Taste and adjust salt or lemon juice as needed.
- Serve immediately or chill for later use.
Notes
- To keep the salad from browning quickly, press a layer of plastic wrap directly onto the surface of the salad before refrigerating.
- Serve this salad in lettuce cups, over cucumber slices, or with keto-friendly crackers.
- For a richer flavor, use rotisserie chicken.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 4
- Protein: 28
- Cholesterol: 85
Find it online: https://cookifyme.com/keto-creamy-avocado-chicken-salad/