I started making this salad on Sunday nights, back when I was packing lunches for three people and trying not to buy a sandwich every day. Two cooked chicken breasts, one avocado and a small tub of Greek yogurt got me through most of that week. It takes about 45 minutes from raw chicken to a bowl you can eat.
The dressing is the trick. Half the avocado gets blended with lime juice and yogurt until it turns into a pale green cream. The other half stays cubed and goes in at the end, so you get softness and chunks in the same bite.
There is no mayo here, and you won't miss it. The yogurt brings the tang and the lime keeps everything bright. A pinch of chili powder is enough to notice, not enough to make it spicy.
Step-by-Step Instructions
1. Blend the dressing
Put the yogurt, lime juice, pepper and chili powder in a blender or food processor. Pulse a few times to combine. Add half the avocado and blend until the mixture is smooth and creamy, about 30 seconds.
2. Toss everything together
Scrape the dressing into a medium bowl. Add the shredded chicken, celery, the remaining cubed avocado, red onion and salt. Fold until everything is coated.
3. Serve and garnish
Spoon it onto low-carb bread or lettuce, top with cilantro leaves, and add more salt or pepper if it needs it.
Pro Tips
How to Store Low-Carb Avocado Chicken Salad
Refrigerator
Keep it in a sealed container for up to 3 days. Press plastic wrap onto the surface to slow browning, and stir before eating.
Freezer
Don't freeze it. The avocado and yogurt both break down and turn watery when thawed.
Reheating
Eat it cold. There is nothing here to reheat.
Frequently Asked Questions
Q: How do I know the chicken is cooked safely?
Use a food thermometer in the thickest part of the breast. It needs to reach 165F. Color alone won't tell you.
Q: Can I make this ahead of time?
You can cook and shred the chicken a day ahead and keep it covered in the fridge. Blend the dressing the same day you serve it, and fold in the cubed avocado at the very end.
Q: Why did my dressing turn watery?
Nonfat yogurt and over-blending both do it. Use full-fat Greek yogurt and stop the blender as soon as the avocado disappears.
Q: Is this actually low-carb?
The salad itself is, since it has no grains or sugar. The bread you serve it on is what decides the total, so check the label on your low-carb loaf.
Q: What can I use instead of Greek yogurt?
Sour cream works and tastes richer. Regular plain yogurt is fine too, but strain it through a coffee filter for 20 minutes first or the dressing will be runny.
Low-Carb Avocado Chicken Salad With Creamy Lime Dressing
Creamy avocado chicken salad with lime yogurt dressing, crunchy celery and red onion. A low-carb lunch that comes together in about 45 minutes.
Ingredients
Instructions
- 1Blend the dressing — Put the yogurt, lime juice, pepper and chili powder in a blender or food processor. Pulse a few times to combine. Add half the avocado and blend until the mixture is smooth and creamy, about 30 seconds.
- 2Toss everything together — Scrape the dressing into a medium bowl. Add the shredded chicken, celery, the remaining cubed avocado, red onion and salt. Fold until everything is coated.
- 3Serve and garnish — Spoon it onto low-carb bread or lettuce, top with cilantro leaves, and add more salt or pepper if it needs it.
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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