I recently created a Keto Avocado Chicken Salad with tender shredded chicken, crispy crumbled bacon, diced avocado, fresh spinach and a flavorful crunch of celery. The Dijon and lemon blend harmonizes perfectly with the medley, resulting in a low carb lunch that satisfies your hunger without sacrificing flavor.
I’ve been experimenting in the kitchen lately and decided to try something new that was both hearty and low carb. I whipped up my Keto Avocado Bacon Chicken Salad which has quickly become a favorite.
I tossed together 2 cups of shredded chicken breast with 6 slices of crispy, crumbled bacon and added in a perfectly diced ripe avocado. Then I mixed in 2 cups of fresh spinach, a bit of diced celery and a little red onion for an extra zing.
To dress it, I combined 2 tablespoons of mayo with 1 tablespoon of Dijon mustard and a tablespoon of lemon juice, seasoning it all with salt and pepper. I was really impressed that this salad came out with just 3g net carbs per generous serving.
It’s become my go to either for a light lunch or a quick keto dinner and its flavors truly surprise you.
Why I Like this Recipe
I really love this salad recipe because it packs a ton of flavor in every bite. I mean, the mix of crispy bacon and creamy avocado with tender chicken always makes it super satisfying. I also dig that it’s low carb – since I’m trying to keep my net carbs low, having only about 3g per serving makes it perfect for my keto lifestyle. Plus, it’s so easy to whip up even on a busy day; I can just toss all the ingredients together and enjoy a nutritious meal without fussin too much. Finally, the dressing ties everything together, giving it a nice balance of tangy and savory thats just downright delicious.
Ingredients
- Chicken: High in protein, it fuels your muscles and adds a hearty, satisfying bite.
- Bacon: Gives a smoky, salty crunch that really makes the salad pop, even if it’s a bit indulgent.
- Avocado: Offers creamy texture along with healthy fats and fiber, making it super good for you.
- Spinach: Low-calorie, nutrient packed green that’s rich in vitamins and fiber, perfect for any diet.
- Celery: Crunchy and light, this veggie adds fiber and a refreshing texture that balances flavors.
Ingredient Quantities
- 2 cups cooked shredded chicken breast (about 300g)
- 6 slices bacon, cooked until crispy then crumbled
- 1 ripe avocado, diced
- 2 cups fresh spinach leaves
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make this
1. Start by prepping all your ingredients – cook and shred the chicken if needed, fry the bacon until crispy and crumble it, dice the avocado, and chop the celery and red onion if you choose to use it.
2. In a big bowl, mix the shredded chicken, crumbled bacon, diced avocado, fresh spinach leaves, diced celery, and red onion.
3. In a smaller bowl, whisk the mayonnaise, Dijon mustard and lemon juice together until they blend.
4. Season the dressing with salt and freshly ground black pepper to taste.
5. Drizzle the dressing over your salad mix.
6. Gently toss everything together until all the ingredients are nicely coated; try not to mash the avocado.
7. Let the salad sit for a couple of minutes to allow the flavours to meld.
8. Taste your salad and adjust the seasoning if needed.
9. Divide the salad into serving bowls making sure each gets a generous amount.
10. Enjoy your delicious keto avocado bacon chicken salad while it’s fresh!
Equipment Needed
1. Large mixing bowl – used for combining the shredded chicken, bacon, avocado, spinach, celery and red onion; helps evenly distribute nutrients.
2. Small mixing bowl – to whisk together the mayonnaise, Dijon mustard and lemon juice for the dressing.
3. Frying pan – needed to fry the bacon until it’s crispy and in case you need to cook the chicken; a good frying pan helps reduce extra fat absorption.
4. Pot – if you need to cook the chicken from scratch, a pot is essential for boiling or simmering so the meat stays tender and its proteins are preserved.
5. Knife – to carefully dice the avocado, chop the celery and red onion; a sharp knife minimizes damage to the fruits and veggies, preserving vitamins.
6. Cutting board – to provide a safe, clean surface for chopping all the fresh produce and chicken; it also helps in maintaining proper food hygiene.
7. Whisk – to blend the dressing smoothly so that the lemon juice and mustard emulsify with the mayonnaise, aiding the digestive benefits by evenly coating the salad.
8. Spatula or large fork – for gently tossing the salad without mashing the avocado, ensuring you get the right texture and nutrient distribution.
9. Serving bowls – to portion out the salad evenly for each serving, so everyone gets a balanced mix of fiber, vitamins and minerals.
FAQ
Keto Avocado Bacon Chicken Salad Recipe Substitutions and Variations
- Chicken: If you can’t find shredded chicken breast, try using thinly sliced leftover turkey or even rotisserie chicken for a similar texture.
- Bacon: You can substitute turkey bacon if you’re looking for a lighter option. Just be sure to crisp it well so it still adds that crunchy finish.
- Spinach: Baby kale or arugula can be a good swap if you want a slightly different flavor and nutrient boost.
- Mayonnaise: If you’re looking for a lower calorie option, plain Greek yogurt works pretty well instead of mayo.
- Dijon Mustard: If you dont have Dijon musterd, mix a bit of yellow musterd with a tiny bit more lemon juice to bring some tanginess.
Pro Tips
1. Make sure your bacon is super crispy before crumbling it – it adds a really nice crunch that makes the dish feel way more special.
2. When you mix your dressing, give it a good, long whisk so the lemon, mayo, and mustard all really blend together; it makes a big difference in taste.
3. Keep your avocado chilled right before dicing, so it doesn’t turn mushy all over the salad and mess up the texture.
4. Let the salad sit for a few minutes after tossing so all the flavors can mellow together, and don’t forget to taste and add a pinch more salt or pepper if you think it needs it.
Keto Avocado Bacon Chicken Salad Recipe
I recently created a Keto Avocado Chicken Salad with tender shredded chicken, crispy crumbled bacon, diced avocado, fresh spinach and a flavorful crunch of celery. The Dijon and lemon blend harmonizes perfectly with the medley, resulting in a low carb lunch that satisfies your hunger without sacrificing flavor.
2
servings
600
kcal
Equipment: 1. Large mixing bowl – used for combining the shredded chicken, bacon, avocado, spinach, celery and red onion; helps evenly distribute nutrients.
2. Small mixing bowl – to whisk together the mayonnaise, Dijon mustard and lemon juice for the dressing.
3. Frying pan – needed to fry the bacon until it’s crispy and in case you need to cook the chicken; a good frying pan helps reduce extra fat absorption.
4. Pot – if you need to cook the chicken from scratch, a pot is essential for boiling or simmering so the meat stays tender and its proteins are preserved.
5. Knife – to carefully dice the avocado, chop the celery and red onion; a sharp knife minimizes damage to the fruits and veggies, preserving vitamins.
6. Cutting board – to provide a safe, clean surface for chopping all the fresh produce and chicken; it also helps in maintaining proper food hygiene.
7. Whisk – to blend the dressing smoothly so that the lemon juice and mustard emulsify with the mayonnaise, aiding the digestive benefits by evenly coating the salad.
8. Spatula or large fork – for gently tossing the salad without mashing the avocado, ensuring you get the right texture and nutrient distribution.
9. Serving bowls – to portion out the salad evenly for each serving, so everyone gets a balanced mix of fiber, vitamins and minerals.
Ingredients
-
2 cups cooked shredded chicken breast (about 300g)
-
6 slices bacon, cooked until crispy then crumbled
-
1 ripe avocado, diced
-
2 cups fresh spinach leaves
-
1/4 cup celery, diced
-
1/4 cup red onion, finely chopped (optional)
-
2 tablespoons mayonnaise
-
1 tablespoon Dijon mustard
-
1 tablespoon fresh lemon juice
-
Salt, to taste
-
Freshly ground black pepper, to taste
Directions
- Start by prepping all your ingredients – cook and shred the chicken if needed, fry the bacon until crispy and crumble it, dice the avocado, and chop the celery and red onion if you choose to use it.
- In a big bowl, mix the shredded chicken, crumbled bacon, diced avocado, fresh spinach leaves, diced celery, and red onion.
- In a smaller bowl, whisk the mayonnaise, Dijon mustard and lemon juice together until they blend.
- Season the dressing with salt and freshly ground black pepper to taste.
- Drizzle the dressing over your salad mix.
- Gently toss everything together until all the ingredients are nicely coated; try not to mash the avocado.
- Let the salad sit for a couple of minutes to allow the flavours to meld.
- Taste your salad and adjust the seasoning if needed.
- Divide the salad into serving bowls making sure each gets a generous amount.
- Enjoy your delicious keto avocado bacon chicken salad while it’s fresh!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 2
- Calories: 600kcal
- Fat: 42g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 24g
- Cholesterol: 160mg
- Sodium: 800mg
- Potassium: 900mg
- Carbohydrates: 17g
- Fiber: 7g
- Sugar: 3g
- Protein: 40g
- Vitamin A: 5000IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 2mg