Make Ahead
Creamy Avocado and Chicken Salad
- Prep time 10 minutes
- Cook time 15 minutes
- Serves 2
Author Notes
I first made this creamy avocado and chicken salad when I needed something quick but still satisfying. The combination of the creamy avocado with tender chicken and crisp cucumber makes it a simple but flavorful dish. It’s one of those meals that I can whip up easily, but it still feels fresh every time. Adding a squeeze of lemon or a few herbs keeps it interesting, especially when I want a little more brightness in the flavors.
This dish fits naturally into my routine, especially when I'm trying to keep things light but nourishing. What I’ve learned through the Ultimate Keto Plan is that meals like this—focused on whole ingredients—are what really help me stay energized and satisfied throughout the day. Whether you're looking for a quick lunch or prepping meals for the week, this salad is one I keep coming back to. The ultimate keto plan: https://tinyurl.com/4mjx7uex —Keto Kitchen Creations
Ingredients
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2 cooked chicken breasts, shredded (about 1 1/2 cups)
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1 ripe avocado, cubed
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1/4 cup mayonnaise (preferably homemade or avocado-based)
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1 tablespoon olive oil
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1 teaspoon Dijon mustard
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1 tablespoon lemon juice
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1 small cucumber, diced
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Salt and pepper to taste
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Fresh herbs (optional: cilantro or parsley)
Directions
- Prepare the Chicken: If using freshly cooked chicken, season two chicken breasts with salt and pepper and grill or bake until fully cooked (about 15 minutes). Once cooled, shred the chicken into bite-sized pieces. If you’re using pre-cooked or leftover chicken, simply shred it and set it aside.
- Prepare the Avocado and Cucumber: Dice the cucumber into small cubes and cube the ripe avocado. Set them both aside.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, olive oil, Dijon mustard, and lemon juice until smooth and creamy. This dressing will bring the salad together with its rich and tangy flavor.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, diced cucumber, and cubed avocado. Pour the creamy dressing over the mixture and gently toss everything together until evenly coated. Be gentle with the avocado to avoid mashing it.
- Season and Garnish: Taste the salad and season with salt and pepper to your preference. If you like, sprinkle freshly chopped herbs (such as cilantro or parsley) over the top for added flavor and a burst of color.
- Serve: You can serve the salad immediately or refrigerate it for up to 2 days. It’s perfect as a main meal or a side dish and pairs well with a simple leafy green salad if you’re looking for extra volume.
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