Healthy Low-Carb Lunch (Printable Format)
Creamy chicken salad packed into ripe avocado halves. A protein-rich, low-carb meal that's ready in minutes and perfect for keto diets.
# What You'll Gather:
→ Avocado Base
01 -
2 ripe avocados, halved and pitted
→ Chicken Salad Filling
02 -
2 cups cooked chicken breast, shredded or diced (rotisserie works perfectly)
03 -
1/4 cup mayonnaise (or Greek yogurt for lighter option)
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon fresh lemon juice
06 -
1/4 cup celery, finely chopped
07 -
1/4 cup red onion, finely chopped
08 -
2 tablespoons fresh parsley, chopped
09 -
Salt and black pepper to taste
→ Garnish
10 -
Paprika for sprinkling
11 -
Extra fresh parsley
12 -
Lemon wedges for serving
# Step-by-Step Instructions:
01 -
In a bowl, mix together your shredded chicken, mayo (or Greek yogurt if you're keeping it light), Dijon mustard, lemon juice, celery, red onion, and parsley. Season with salt and pepper, then stir until everything's beautifully combined.
02 -
Cut those gorgeous avocados in half and remove the pits. Scoop out a little extra flesh from each half to make more room for the filling - you can mash that extra avocado right into your chicken salad for even more creaminess!
03 -
Generously spoon the chicken salad into each avocado half, mounding it up nicely. These should look as good as they taste!
04 -
Give each stuffed avocado a light sprinkle of paprika and some extra fresh parsley for color. Serve with lemon wedges on the side for that extra citrus zing when desired.
# Important Tips:
01 -
This recipe is naturally low-carb, keto-friendly, and packed with healthy fats and protein.
02 -
Rotisserie chicken from the store makes this recipe super quick and convenient.
03 -
For extra crunch, try adding chopped almonds, pecans, or even some diced apple.
04 -
Want some heat? Add diced jalapeños or a dash of your favorite hot sauce to the chicken salad.
05 -
These are best served immediately to prevent the avocados from browning.