10-Minute Low-Carb Avocado Chicken Salad

This avocado chicken salad takes 10 minutes, skips mayo, and makes a fresh low-carb lunch with cooked chicken, avocado, lime, and Greek yogurt.

Why This Avocado Chicken Salad Works

Ripe avocado creates the creamy base, Greek yogurt adds tang and protein, and lime keeps the flavor bright. It is fast enough for lunch but sturdy enough for meal prep if you store it carefully.

Total time: 10 minutes.
Yield: 4 servings.
Serving size: About 1 cup.
Best chicken: Chilled cooked chicken breast, diced into 1/2-inch pieces.
Carb approach: Serve in lettuce cups, cucumber boats, or bowls instead of bread.

Cooked chicken, avocado, Greek yogurt, cucumber, celery, red onion, lime, cilantro, olive oil, salt, and pepper — Use ripe but not mushy avocados so the salad stays creamy with a little texture.

Ingredients

3 cups cooked chicken breast, diced
2 medium ripe avocados
1/3 cup plain Greek yogurt
2 tbsp fresh lime juice
1 tbsp olive oil
1/2 cup diced cucumber
1/3 cup diced celery
1/4 cup finely diced red onion
2 tbsp chopped cilantro
1/2 tsp kosher salt
1/4 tsp black pepper
Romaine leaves or cucumber slices, for serving

How to Make 10-Minute Avocado Chicken Salad

1. Make the no-mayo dressing

Scoop 2 avocados into a large bowl.
Add 1/3 cup Greek yogurt, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
Mash for 45 seconds, leaving a few small avocado pieces for texture.

Mashed avocado dressing with Greek yogurt, lime, cilantro, salt, and pepper in a bowl — Mash the avocado with lime and yogurt before adding chicken so the salad coats evenly.

2. Fold in the salad ingredients

Add 3 cups diced cooked chicken, cucumber, celery, red onion, and cilantro.
Fold gently for 1 minute until everything is coated.
Taste and add 1 extra tsp lime juice if the salad needs more brightness.

3. Serve or pack

Serve right away in romaine leaves or over cucumber slices.
For meal prep, divide into 4 airtight containers.
Press plastic wrap directly on the salad surface before closing the lid if storing more than 1 day.

Meal Prep Tips

Avocado naturally darkens after cutting. Lime slows browning, but the freshest texture is still within the first 24 hours.

Refrigerator: Store up to 2 days in airtight containers.
Best texture: Eat within 24 hours.
Do not freeze: Avocado and yogurt turn watery after thawing.
Pack separately: Keep lettuce leaves dry until serving.

Avocado chicken salad packed in glass meal prep containers with lettuce, cucumber, celery, and lime — Pack the salad with lettuce cups and crunchy vegetables for a low-carb lunch box.

Low-Carb Serving Ideas

Spoon into 3 romaine lettuce leaves.
Serve over 2 cups chopped greens.
Scoop with cucumber rounds or celery sticks.
Pack beside avocado slices and lime wedges.
Add to a bowl with cauliflower rice.

For more quick lunch ideas, see Grilled Chicken Caesar Wraps, Zesty Lemon Basil Chicken Salad, and Quick and Healthy Mason Jar Salad Recipes.

Common Mistakes

Using warm chicken

Warm chicken can loosen the avocado dressing. Use fully chilled cooked chicken for the best texture.

Over-mashing the avocado

A completely smooth base can feel heavy. Leave a few small avocado pieces so the salad tastes fresh.

Skipping the lime

Lime is not just for flavor. It also helps slow browning and keeps the avocado from tasting flat.

Avocado Chicken Salad FAQ

Can I use rotisserie chicken?

Yes. Remove the skin, dice the chicken, and chill it before mixing for the best texture.

Can I make it dairy-free?

Yes. Skip the Greek yogurt and add 1 extra tbsp olive oil plus 1 extra tbsp lime juice.

How do I keep it from browning?

Use lime juice, press wrap directly on the surface, and store it cold. The color is best the day it is made.