Creamy Low Carb Avocado Chicken Salad

This Low Carb Avocado Chicken Salad is deliciously creamy with a bit of crunch and is the perfect low carb meal on the go.

Whether it's on a bed of lettuce, crispy toast or straight out of a bowl, I've always loved chicken salad.

Yesterday we decided to pick up some bacon from our local grocery...we got home, I opened the package and wow!

I'm not sure I can go back to regular store packaged bacon- even before it was cooked it smelled so good.

We also picked up a few avocados with no real plans for them, and I knew I needed to come up with something incorporating both ingredients.

The deliciously fresh bacon gave me the idea to make this avocado chicken salad with peppery bacon and a crispy low carb tortilla.

One of the great things about avocado chicken salad is that you can make a batch of it an keep it in the fridge all week.

It's a great go-to for meals, or even a quick snack with some veggie sticks.

I wanted to keep the celery in the recipe for the fresh crunch it offers, and if you don't like celery, cucumbers would be a good swap.

Don't skip the fresh cilantro, though, because it really brightens up the avocado chicken salad and gives a good contrast to the crunch of the low carb tortilla.

Whether you're in need of a nutritious snack or a filling meal, this avocado chicken salad is creamy, fresh and super quick.

(As an added bonus, you can sneak more veggies into the meal without the kids knowing- hooray!)

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Yield: 4 servings

Creamy Low Carb Avocado Chicken Salad

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I've always loved chicken salad. Avocado chicken salad is deliciously creamy with a bit of crunch and is the perfect low carb meal on the go.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 chicken breast, cooked and cubed
• 2-3 slices cooked bacon
• ⅔ cup mayo
• 1 avocado
• 2 Tablespoons finely diced red onion
• 1 celery stalk, diced (sub: cucumber)
• 1 Tablespoon fresh lime juice
• ⅛ Teaspoon chili powder
• salt and pepper, to taste
• cilantro, garnish
• Low carb tortillas, baked or pan fried (I use mama lupe's low carb)

Instructions

1. In food processor, blend mayo,half avocado, pepper, lime juice and chili powder until smooth.
2. Dice remaining ½ of avocado and cooked bacon.
3. In large bowl, mix avocado mayo with cubed chicken, celery, diced avocado, bacon and red onion.
4. Place scoop of chilled chicken salad on fried/baked tortilla and serve with cilantro garnish.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 497Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 75mgSodium: 547mgCarbohydrates: 9gFiber: 4gSugar: 1gProtein: 25g

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.