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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.