Keto Avocado Bacon Chicken Salad: A Low-Carb Delight Packed with Flavor
A delicious and satisfying low-carb salad packed with protein, healthy fats, and fresh flavors! Perfect for a quick lunch or a light dinner. This recipe is keto-friendly, gluten-free, and easy to customize.
- Prep Time: 15 minutes
- Total Time: 15 minutes
Ingredients
Scale
- 2 cups cooked chopped chicken (Note 1)
- 6 slices cooked bacon, crumbled (Note 2)
- 1 large avocado, chopped
- ¾ cup shredded cheddar cheese
- ¾ cup thinly sliced scallions (Note 3)
- ¾ cup diced celery (Note 4)
- ¼ cup Caesar dressing (Note 5)
- Salt & black pepper, to taste
Instructions
- Combine Ingredients: In a large salad bowl, add the chopped chicken, crumbled bacon, avocado, cheddar cheese, scallions, and celery.
- Dress & Season: Drizzle with Caesar dressing and gently toss until well combined. Season with salt and pepper to taste.
- Serve or Store: Enjoy immediately (Note 7) or refrigerate for later (Note 8).
Notes
- Chicken: Use leftover cooked chicken, rotisserie chicken, or cook fresh chicken (¾ lb raw). Drain excess juices to prevent a watery salad.
- Bacon: Cook until crispy (microwave, oven, or stovetop). Blot grease with paper towels before crumbling.
- Scallions: About 4 scallions (green & white parts).
- Celery: About 2 stalks.
- Dressing: Caesar is low-carb (0.5g net carbs per 2 tbsp). Substitute with keto ranch or buffalo dressing if preferred.
- Seasoning: Start with ¼ tsp each of salt & pepper, adjust to taste.
- Serving: Best when chilled—refrigerate for 1 hour before serving. Pair with parmesan crisps or berries.
- Leftovers: Stores well for up to 2 days, but avocado may brown. For meal prep, add avocado just before eating.
- Scaling Up: Double or triple ingredients for more servings.
Nutrition
- Calories: 640 Per Serving
- Sugar: 2.5g
- Fat: 38g
- Saturated Fat: 13g
- Carbohydrates: 3g
- Fiber: 6g
- Protein: 57g
- Cholesterol: 164mg