Avocado Lime Low Carb Chicken Salad – Fresh, Zesty, and Satisfying

This Avocado Lime Low Carb Chicken Salad is bright, creamy, and surprisingly filling. It’s the kind of recipe you make once and then crave every week. Tender chicken, ripe avocado, crisp vegetables, and a tangy lime dressing come together in minutes.

It’s perfect for lunch prep, a light dinner, or a quick snack with lettuce cups. If you want big flavor without heavy carbs, this is your go-to.

Avocado Lime Low Carb Chicken Salad - Fresh, Zesty, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken (3 cups, chopped or shredded; rotisserie works great)
• Ripe avocados (2 medium)
• Fresh lime (2 limes for juice and zest)
• Red onion (1/4 cup, finely diced)
• Celery (2 stalks, finely chopped)
• Cucumber (1/2 cup, diced; optional for crunch)
• Fresh cilantro (1/4 cup, chopped; or parsley if preferred)
• Greek yogurt or mayo (2–3 tablespoons; optional for extra creaminess)
• Olive oil (1 tablespoon)
• Garlic (1 small clove, minced) or 1/4 teaspoon garlic powder
• Ground cumin (1/4 teaspoon)
• Smoked paprika (1/4 teaspoon; optional)
• Jalapeño (1 small, seeded and minced; optional for heat)
• Salt and black pepper (to taste)
• Romaine or butter lettuce leaves (for serving; optional)
• Lime wedges (for serving; optional)

Instructions

 

• Prep the chicken: If using fresh chicken, poach or bake until cooked through, then cool and shred. Otherwise, remove skin and bones from rotisserie chicken and chop or shred into bite-sized pieces.
• Mix the dressing: In a large bowl, mash the avocados with the lime juice and zest until mostly smooth. Stir in olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add Greek yogurt or mayo if you like a silkier texture.
• Add the crunch: Fold in red onion, celery, cucumber, and jalapeño (if using). Mix gently to coat everything with the dressing.
• Bring in the chicken: Add the chicken and toss until evenly coated. Adjust the consistency with a splash of lime juice or a drizzle of olive oil if it feels too thick.
• Herb it up: Stir in cilantro. Taste and adjust salt, pepper, and lime. More lime brightens the whole salad, so don’t be shy.
• Chill (optional): Cover and refrigerate for 20–30 minutes. This helps the flavors meld and the texture firm up slightly.
• Serve your way: Spoon into lettuce cups, pile onto a bed of greens, or enjoy straight from the bowl. A sprinkle of extra cilantro and a squeeze of lime on top makes it pop.

What Makes This Special

This chicken salad skips the usual heavy mayo base and leans into creamy avocado and fresh lime. The result is rich but not heavy, tangy yet balanced.

It’s built with clean, whole ingredients that pack in nutrients. You’ll love how quickly it comes together, especially if you use leftover chicken or a rotisserie bird. It also keeps well and tastes even better after a short chill.

• Fresh, bold flavor: Lime, cilantro, and a hint of garlic make every bite pop.
• Low carb and high protein: Satisfying without the crash.
• Customizable: Easy to adjust heat, texture, and add-ins.
• Meal-prep friendly: Holds up well in the fridge for a few days.

Shopping List

• Cooked chicken (3 cups, chopped or shredded; rotisserie works great)
• Ripe avocados (2 medium)
• Fresh lime (2 limes for juice and zest)
• Red onion (1/4 cup, finely diced)
• Celery (2 stalks, finely chopped)
• Cucumber (1/2 cup, diced; optional for crunch)
• Fresh cilantro (1/4 cup, chopped; or parsley if preferred)
• Greek yogurt or mayo (2–3 tablespoons; optional for extra creaminess)
• Olive oil (1 tablespoon)
• Garlic (1 small clove, minced) or 1/4 teaspoon garlic powder
• Ground cumin (1/4 teaspoon)
• Smoked paprika (1/4 teaspoon; optional)
• Jalapeño (1 small, seeded and minced; optional for heat)
• Salt and black pepper (to taste)
• Romaine or butter lettuce leaves (for serving; optional)
• Lime wedges (for serving; optional)

Step-by-Step Instructions

1. Prep the chicken: If using fresh chicken, poach or bake until cooked through, then cool and shred.

   Otherwise, remove skin and bones from rotisserie chicken and chop or shred into bite-sized pieces.

2. Mix the dressing: In a large bowl, mash the avocados with the lime juice and zest until mostly smooth. Stir in olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add Greek yogurt or mayo if you like a silkier texture.
3. Add the crunch: Fold in red onion, celery, cucumber, and jalapeño (if using).

   Mix gently to coat everything with the dressing.

4. Bring in the chicken: Add the chicken and toss until evenly coated. Adjust the consistency with a splash of lime juice or a drizzle of olive oil if it feels too thick.
5. Herb it up: Stir in cilantro. Taste and adjust salt, pepper, and lime.

   More lime brightens the whole salad, so don’t be shy.

6. Chill (optional): Cover and refrigerate for 20–30 minutes. This helps the flavors meld and the texture firm up slightly.
7. Serve your way: Spoon into lettuce cups, pile onto a bed of greens, or enjoy straight from the bowl. A sprinkle of extra cilantro and a squeeze of lime on top makes it pop.

Storage Instructions

• Refrigeration: Store in an airtight container for up to 3 days.

  Press a piece of parchment directly on the surface to reduce browning from the avocado.

• Avoid freezing: Avocado changes texture in the freezer and becomes watery. This recipe is best fresh or chilled only.
• Meal prep tip: Keep extra lime on hand. A quick squeeze before serving brightens the flavor if it’s been chilled for a day or two.

Why This is Good for You

• Healthy fats: Avocados provide monounsaturated fats that support heart health and keep you satisfied.
• Lean protein: Chicken adds staying power and helps with muscle repair.
• Low carb and nutrient-dense: You get fiber, vitamins, and minerals without relying on bread or pasta.
• Balanced flavor without added sugar: Lime and spices deliver brightness without sweeteners.

What Not to Do

• Don’t skip the lime: It prevents browning and balances the richness of avocado.
• Don’t overmix: You want small chunks of avocado for texture, not a puree.
• Don’t oversalt early: Taste after adding the chicken and veggies, then season.

  The flavors change as they meld.

• Don’t use underripe avocados: Hard avocados won’t mash well and won’t deliver that creamy base.
• Don’t overload with wet veggies: If your cucumber is very watery, seed it to avoid a soggy salad.

Recipe Variations

• Southwest Style: Add chopped roasted red peppers, a pinch of chili powder, and a handful of sliced green onions.
• Extra Crunch: Stir in toasted pumpkin seeds or slivered almonds right before serving.
• Dairy-Free: Skip yogurt or mayo and use a touch more olive oil and lime juice.
• Herb Swap: Replace cilantro with parsley, basil, or dill for a different flavor profile.
• Spicy Kick: Use serrano instead of jalapeño and add a dash of hot sauce.
• Mediterranean Twist: Sub lime with lemon, add chopped olives and a sprinkle of oregano.
• Egg-Free Creaminess: If you avoid mayo, stick with Greek yogurt or just the avocado and olive oil.
• Protein Swap: Use shredded turkey or canned chicken for convenience. Grilled shrimp is great too, but add just before serving.

FAQ

Can I make this ahead of time?

Yes. It’s great for meal prep and keeps for up to 3 days in the fridge.

For the best color, press parchment onto the surface and give it a quick stir with a little fresh lime before serving.

Is this keto-friendly?

It fits well into a low-carb or keto approach. Avocado and olive oil contribute healthy fats, and chicken provides protein. Just avoid serving it with bread or high-carb crackers.

What if my avocados aren’t ripe?

If your avocados are firm, let them sit at room temperature for a day or two.

To speed things up, place them in a paper bag with a banana or apple. Don’t try to mash underripe avocados in this recipe; the texture won’t be right.

Can I use canned chicken?

You can. Drain it well and flake it with a fork before mixing.

The texture is softer than fresh or rotisserie chicken, but it works in a pinch.

How do I keep the salad from turning brown?

Use plenty of lime juice and store with parchment pressed onto the surface. A thin film of olive oil over the top can also help minimize exposure to air.

What can I serve this with?

Lettuce cups, sliced cucumbers, bell pepper strips, or a simple arugula salad work well. If you’re not strictly low carb, it’s great in a whole-grain wrap.

Can I leave out the cilantro?

Sure.

Use parsley, basil, or even a mix of chives and dill. The salad is flexible and still tastes fresh without cilantro.

Is Greek yogurt necessary?

No. It adds a tangy creaminess, but you can skip it or replace it with mayo.

The avocado base is rich enough on its own.

How spicy is it?

It’s mild by default. Add jalapeño, serrano, or hot sauce if you want heat, or leave peppers out for a kid-friendly version.

Final Thoughts

This Avocado Lime Low Carb Chicken Salad is easy to make, loaded with fresh flavor, and endlessly adaptable. It’s a solid meal prep option and a smart way to use leftover chicken.

Keep it simple, adjust the lime and salt to taste, and enjoy it cold with crisp lettuce or fresh veggies. When you want something fast, nourishing, and bright, this is a reliable favorite.