Avocado Bacon Ranch Low Carb Chicken Salad – Creamy, Crunchy, and Satisfying

This is the kind of chicken salad that makes lunch feel exciting again. It’s creamy from the avocado, savory from the bacon, and bright with ranch flavor. Best of all, it’s low in carbs, high in protein, and so easy to prep ahead.

Serve it in lettuce wraps, pile it on cucumber slices, or enjoy it by the spoonful. If you love simple, bold flavors, this one will quickly become a staple.

Avocado Bacon Ranch Low Carb Chicken Salad - Creamy, Crunchy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken: 3 cups, shredded or chopped (rotisserie is perfect)
• Avocado: 1 large, ripe but not mushy
• Bacon: 6 slices, cooked crisp and crumbled
• Celery: 2 ribs, finely chopped
• Red onion: 2–3 tablespoons, finely minced (or green onion)
• Fresh dill: 1 tablespoon, chopped (or 1 teaspoon dried)
• Fresh parsley: 1 tablespoon, chopped
• Ranch dressing or mayo + ranch seasoning: 1/3 to 1/2 cup total
• Greek yogurt (optional): 2–3 tablespoons to lighten it up
• Lemon juice: 1–2 teaspoons, to brighten flavor and help with browning
• Garlic powder: 1/2 teaspoon
• Onion powder: 1/2 teaspoon
• Salt and black pepper: to taste
• Optional add-ins: cherry tomatoes (halved), chopped pickles, chopped jalapeño, shredded cheddar, or toasted pepitas
• To serve: butter lettuce leaves, low-carb wraps, cucumber rounds, or celery sticks

Instructions

 

• Cook the bacon: Fry or bake until crisp. Drain on paper towels and crumble. Set aside.
• Prep the chicken: Shred or chop cooked chicken into bite-sized pieces. Keep it chunky for better texture.
• Chop the vegetables: Finely chop celery and red onion. Rough-chop parsley and dill.
• Make the dressing: In a large bowl, mix ranch dressing (or mayo + ranch seasoning) with Greek yogurt if using. Add lemon juice, garlic powder, onion powder, salt, and pepper. Adjust thickness to your liking with a splash of water if needed.
• Add the chicken: Fold the chicken into the dressing until coated.
• Add the crunch: Stir in celery, onion, and crumbled bacon.
• Fold in the avocado: Dice the avocado and gently fold it in last to keep cubes intact. Add herbs and taste for seasoning.
• Chill (optional): Refrigerate 20–30 minutes to let flavors mingle. It’s good right away, but even better after a short rest.
• Serve: Spoon into lettuce cups, roll into a low-carb wrap, or scoop onto cucumber slices. Garnish with extra dill and black pepper.

What Makes This Recipe So Good

• Big flavor, simple ingredients: Avocado, bacon, and ranch are a trio that never misses. Every bite is creamy, salty, and fresh.
• Low carb without feeling “diet”: It’s filling and satisfying thanks to healthy fats and protein, not heavy carbs.
• Fast and flexible: Use rotisserie chicken, leftover grilled chicken, or poached.

  It all works.

• Great for meal prep: Make a batch and enjoy easy lunches all week.
• Family-friendly: The classic ranch flavor is familiar and crowd-pleasing.

Shopping List

• Cooked chicken: 3 cups, shredded or chopped (rotisserie is perfect)
• Avocado: 1 large, ripe but not mushy
• Bacon: 6 slices, cooked crisp and crumbled
• Celery: 2 ribs, finely chopped
• Red onion: 2–3 tablespoons, finely minced (or green onion)
• Fresh dill: 1 tablespoon, chopped (or 1 teaspoon dried)
• Fresh parsley: 1 tablespoon, chopped
• Ranch dressing or mayo + ranch seasoning: 1/3 to 1/2 cup total
• Greek yogurt (optional): 2–3 tablespoons to lighten it up
• Lemon juice: 1–2 teaspoons, to brighten flavor and help with browning
• Garlic powder: 1/2 teaspoon
• Onion powder: 1/2 teaspoon
• Salt and black pepper: to taste
• Optional add-ins: cherry tomatoes (halved), chopped pickles, chopped jalapeño, shredded cheddar, or toasted pepitas
• To serve: butter lettuce leaves, low-carb wraps, cucumber rounds, or celery sticks

Step-by-Step Instructions

1. Cook the bacon: Fry or bake until crisp. Drain on paper towels and crumble. Set aside.
2. Prep the chicken: Shred or chop cooked chicken into bite-sized pieces.

   Keep it chunky for better texture.

3. Chop the vegetables: Finely chop celery and red onion. Rough-chop parsley and dill.
4. Make the dressing: In a large bowl, mix ranch dressing (or mayo + ranch seasoning) with Greek yogurt if using. Add lemon juice, garlic powder, onion powder, salt, and pepper.

   Adjust thickness to your liking with a splash of water if needed.

5. Add the chicken: Fold the chicken into the dressing until coated.
6. Add the crunch: Stir in celery, onion, and crumbled bacon.
7. Fold in the avocado: Dice the avocado and gently fold it in last to keep cubes intact. Add herbs and taste for seasoning.
8. Chill (optional): Refrigerate 20–30 minutes to let flavors mingle. It’s good right away, but even better after a short rest.
9. Serve: Spoon into lettuce cups, roll into a low-carb wrap, or scoop onto cucumber slices.

   Garnish with extra dill and black pepper.

Keeping It Fresh

Store the salad in an airtight container in the fridge for up to 3 days. The avocado will hold up better if it’s just-ripe and you include lemon juice. If you’re prepping ahead, you can mix everything except the avocado and stir it in right before serving.

Avoid watery salad by patting the chicken dry and chopping the celery small.

If it loosens after a day, stir and add a spoon of yogurt or mayo to restore creaminess.

Why This is Good for You

• Balanced macros: Protein from chicken keeps you full, while healthy fats from avocado help with satiety and steady energy.
• Low carb: Great for low-carb or keto-style eating without feeling deprived.
• Nutrient-dense: Avocado brings fiber and potassium. Herbs add antioxidants and bright flavor without extra calories.
• Better-for-you dressing options: Using Greek yogurt and clean-ingredient ranch keeps it lighter and high in protein.

Common Mistakes to Avoid

• Over-mixing the avocado: Stir too hard and it turns into guacamole. Fold gently and add at the end.
• Skipping the acid: A little lemon juice stops browning and wakes up the flavors.
• Using watery chicken: If your chicken is very moist, pat it dry before mixing so the dressing stays thick.
• Over-salting: Bacon and ranch are salty.

  Taste before you add more salt.

• Forgetting texture: The best chicken salads have contrast. Keep bacon crisp and celery finely chopped for crunch.

Recipe Variations

• Jalapeño Ranch: Add minced jalapeño and a pinch of cumin for heat and depth.
• Southwest Twist: Stir in lime juice, chopped cilantro, and a dash of chili powder. Add a few halved cherry tomatoes if you’re okay with a few extra carbs.
• BLT-Style: Add chopped romaine and a few tomato pieces right before serving so they stay crisp.
• Dairy-Free: Use avocado oil mayo and a dairy-free ranch.

  Skip the yogurt.

• Extra Protein: Fold in hard-boiled eggs or a handful of shredded cheddar for a heartier meal.
• Crunch Boost: Add chopped pickles or toasted pepitas for bite and contrast.

FAQ

Can I use canned chicken?

Yes, you can. Drain it well and flake it with a fork so it mixes evenly. The flavor is best with rotisserie or roasted chicken, but canned works in a pinch.

How do I keep the avocado from browning?

Add lemon juice to the dressing and fold in the avocado right before serving if possible.

Store with plastic wrap pressed directly onto the surface or in an airtight container.

Is this salad keto-friendly?

Yes. It’s low in net carbs and high in fat and protein. Just use a low-carb ranch and avoid sweetened dressings.

What’s the best way to cook chicken for this?

Roasted or poached chicken breasts work well.

For extra flavor, use boneless thighs or a rotisserie chicken. Let it cool before chopping so it doesn’t make the dressing runny.

Can I make it ahead?

Absolutely. Mix everything except the avocado up to 2 days ahead.

Stir in diced avocado right before serving for the best texture.

How do I serve it without bread?

Try lettuce wraps, low-carb tortillas, cucumber rounds, bell pepper boats, or simply serve it on a bed of greens with extra herbs.

Can I freeze chicken salad?

No. Mayo, yogurt, and avocado separate and become grainy after freezing. It’s best enjoyed fresh within a few days.

In Conclusion

Avocado Bacon Ranch Low Carb Chicken Salad checks all the boxes: it’s fast, flavorful, and satisfying.

With just a handful of ingredients and a simple dressing, lunch becomes something to look forward to. Make a batch, stash it in the fridge, and you’ve got a delicious, low-carb option ready whenever hunger hits. Keep it simple, keep it fresh, and enjoy every creamy, crunchy bite.