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What I love about this easy low-carb and keto Chicken Salad Bowl is the fact it’s all chopped up together in the BEST mayo dressing. It’s so incredibly tasty guys and ready in just 10 minutes flat.
You can use any kind of cooked chicken, maybe leftover roast chicken, breasts or thighs. I’ve also included the instructions on how to cook chicken, in case you don’t have any pre-cooked.
This Easy Keto Chicken Salad is also Whole 30 approved and will make sure you stay on track with your keto diet even if you’re busy and feel you don’t have a lot of time to cook. It can be packed in a Tupperware and taken for lunch so ideal if you’re having to go back into an office after lockdown.
Whether you choose to enjoy it for lunch or dinner, this low-carb chicken salad is one of my absolute favourite keto recipes. I hope it becomes one of yours too.
Hands-on Overall
Serving size about 380 g/ 13.5 oz
Nutritional values (per about 380 g/ 13.5 oz)
Net carbs5.3 grams
Protein29.8 grams
Fat42.9 grams
Calories548 kcal
Calories from carbs 4%, protein 23%, fat 73%
Total carbs13.7 gramsFiber8.4 gramsSugars3.6 gramsSaturated fat6.5 gramsSodium808 mg(35% RDA)Magnesium73 mg(18% RDA)Potassium893 mg(45% EMR)
Ingredients (makes 2 servings)
- 1 large cucumber, diced (285 g/ 10 oz)
- 1 large avocado, sliced (200 g/ 7.1 oz)
- 1/2 small red onion, sliced (30 g/ 1.1 oz)
- 4 tbsp paleo mayonnaise (60 g/ 2.1 oz)
- 1 tbsp Dijon mustard (15 g/ 0.5 oz)
- 2 cooked chicken breasts, shredded or cubed (250 g/ 8.8 oz)
- salt & pepper, to taste
Instructions
- If you don’t have pre-cooked chicken, you'll need about 225 g (8 oz) raw chicken breasts to make 2 servings. Simply preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Line a baking tray with greaseproof paper. Add 1/8 tsp salt and pepper to the chicken and drizzle with 1 tsp of olive oil. Bake for 20 to 25 minutes until cooked through. Allow to rest for 10 minutes then shred with two forks or cube.
- Slice the cucumber in half. Optionally, remove the seeds using a teaspoon. Dice into cubes. Peel the avocado, remove stone and cube. Finely slice the red onion. In a small bowl mix the mayonnaise with Dijon mustard.
- Mix the diced cucumber, sliced avocado, sliced red onion, cooked chicken and mayonnaise together in a larger bowl. Season to taste with salt and pepper, and serve. Use avocado oil mayonnaise or make your own healthy mayo.
- Tastes the best when served fresh, but you can store it in a container in the fridge for up to 2 days.
Chicken & Avocado Salad Bowl
Step by Step
Ingredients
- 1 large cucumber, diced (285 g/ 10 oz)
- 1 large avocado, sliced (200 g/ 7.1 oz)
- 1/2 small red onion, sliced (30 g/ 1.1 oz)
- 4 tbsp paleo mayonnaise (60 g/ 2.1 oz)
- 1 tbsp Dijon mustard (15 g/ 0.5 oz)
- 2 cooked chicken breasts, shredded or cubed (250 g/ 8.8 oz)
- salt & pepper, to taste
Instructions
- If you don’t have pre-cooked chicken, you'll need about 225 g (8 oz) raw chicken breasts to make 2 servings. Simply preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Line a baking tray with greaseproof paper. Add 1/8 tsp salt and pepper to the chicken and drizzle with 1 tsp of olive oil. Bake for 20 to 25 minutes until cooked through. Allow to rest for 10 minutes then shred with two forks or cube.
- Slice the cucumber in half. Optionally, remove the seeds using a teaspoon. Dice into cubes. Peel the avocado, remove stone and cube. Finely slice the red onion. In a small bowl mix the mayonnaise with Dijon mustard.
- Mix the diced cucumber, sliced avocado, sliced red onion, cooked chicken and mayonnaise together in a larger bowl. Season to taste with salt and pepper, and serve. Use avocado oil mayonnaise or make your own healthy mayo.
- Tastes the best when served fresh, but you can store it in a container in the fridge for up to 2 days.
Nutrition (per serving, about 380 g/ 13.5 oz)
Calories548kcal
Net Carbs5.3g
Carbohydrates13.7g
Protein29.8g
Fat42.9g
Saturated Fat6.5g
Fiber8.4g
Sugar3.6g
Sodium808mg
Magnesium73mg
Potassium893mg
Detailed nutritional breakdown (per about 380 g/ 13.5 oz)
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