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Low Carb Chicken Salad Avocado - Fresh, Creamy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, chopped or shredded (breast or thigh)
  • 1 large ripe avocado
  • 2 tablespoons mayonnaise (or Greek yogurt for a lighter twist)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • 1 small garlic clove, minced (optional)
  • 1/4 teaspoon smoked paprika (optional for warmth)
  • Salt and black pepper, to taste
  • Serving ideas: lettuce leaves, cucumber slices, low-carb tortillas, or on its own

Method
 

  1. Prep the chicken: If using rotisserie or leftover chicken, remove skin and bones. Chop or shred into bite-size pieces.
  2. Mash the avocado: In a large bowl, scoop out the avocado and mash until mostly smooth with a few small chunks.
  3. Build the dressing: Stir in mayonnaise, Dijon, and lemon juice. Add a pinch of salt and pepper. Taste and adjust acidity with extra lemon if needed.
  4. Add crunch and flavor: Fold in celery, red onion, parsley, and garlic (if using). Sprinkle in smoked paprika.
  5. Combine with chicken: Gently mix the chicken into the avocado dressing until well coated. Don’t overmix—keep some texture.
  6. Taste and season: Add more salt, pepper, or lemon to balance the flavors. If it feels too thick, loosen with a teaspoon of water or olive oil.
  7. Chill (optional): Cover and refrigerate for 20–30 minutes to let flavors meld.
  8. Serve: Spoon into lettuce cups, scoop with cucumber rounds, or wrap in a low-carb tortilla. It’s great on its own, too.