Low Carb Creamy Chicken and Avocado Salad

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This low carb avocado chicken salad is deliciously creamy with a little crisp and is the perfect low carb takeout meal.

Whether it's on a bed of lettuce, crispy toast, or straight out of a bowl, I've always loved chicken salad.

Yesterday we decided to pick up some bacon from our local supermarket… we got home, opened the package and wow!

I'm not sure I can get back to the packaged bacon from the regular store even before cooking it smelled so good.

We also picked up some avocados with no real plans for them, and I knew I had to find something that incorporated both ingredients.

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Deliciously fresh bacon gave me the idea to make this chicken and avocado salad with spicy bacon and a crunchy low carb omelette.

One of the best things about avocado chicken salad is that you can make a batch of it and keep it in the fridge all week.

It is an excellent choice for meals, or even a quick snack with some vegetable sticks.

I wanted to keep celery in the recipe for the crispy fresh on offer, and if you don't like celery cucumbers would make a good trade.

Don't skip fresh coriander, though, as it really brightens up the avocado chicken salad and contrasts with the crunch of the low-carb tortilla.

Whether you need a nutritious snack or a hearty meal, this avocado chicken salad is creamy, fresh, and super fast.

(As an added bonus, you can sneak more veggies into your food without the kids knowing it, yay!)

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Chicken and Avocado Salad

  • 4 servings 1x

Ingredients

  • 2 chicken breasts, cooked and cubed
  • 2–3 slices of cooked bacon
  • 2/3 cup mayonnaise
  • 1 avocado
  • 2 tablespoons finely chopped red onion
  • 1 celery stalk, diced (sub: cucumber)
  • 1 tablespoon of fresh lime juice
  • 1/8 teaspoon chili powder
  • salt and pepper to taste
  • coriander, garnish
  • Low carb tortillas, baked or fried (I use mom lupe's low carb)

Instructions

  1. In the food processor, mix mayonnaise, half an avocado, pepper, lime juice, and chili powder until smooth
  2. cut the 1/2 rest of avocado and cooked bacon
  3. In large bowl, mix avocado mayonnaise with diced chicken, celery, diced avocado, bacon, and red onion.
  4. Place one tablespoon of cold chicken salad on top of fried / baked tortilla and serve with coriander garnish

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