Avocado Ranch Chicken Salad

This healthy keto avocado ranch chicken salad uses poached chicken but is the perfect way to use up leftover chicken, for a delicious lunch that will fill you up without weighing you down. Dairy-free option available too!

Looking for more low carb and keto chicken salad recipe ideas? Give this Loaded Chicken Salad orLemon Herb Chicken Salad a try!

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you. 

Join my newsletter and never miss a recipe!

MORE KETO & LOW CARB LUNCH RECIPES

Keto Tuna Salad | Greek Chicken Salad

I get a lot of questions from readers and some of the most common ones are "How do I incorporate healthy fats into the keto diet?", or "How can I get potassium into my diet without eating bananas?".

So let me address those questions real quick.

Avocados are full of heart-healthy monounsaturated fatty acids.

Avocado is a great way to get fat into your keto diet.

In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods around.

However, they don’t contain just any fat. Their fat is oleic acid, a monounsaturated fatty acid that is the major component of olive oil.

Oleic acid has been associated with reduced inflammation and also shown to have beneficial effects on genes linked to cancer.

How can I get potassium into my diet without eating bananas?

I know the saying is "An apple a day keeps the Dr away" but many of us grew up thinking that a banana a day could do the same. 

Once I went low carb that went right out the window. My trusty standby way of getting potassium was off the table. Then I realized what avocado had to offer.

Avocados are very high in potassium. A single 3.5-ounce serving packs 14% of the recommended daily allowance, compared to only 10% in bananas.

Several studies show that having a high potassium intake is linked to reduced blood pressure, which is a major risk factor for heart attacks, strokes, and kidney failure.

More health benefits to eating avocados.

• They are full of fiber
• They can lower cholesterol and triglycerides
• Their fat content could help you absorb nutrients from other plant foods
• They are loaded with antioxidants

INGREDIENTS NEEDED TO MAKE ____

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Boneless skinless chicken breast (or leftover chicken)
• Celery 
• Shallot
• Avocado
• Keto Avocado Ranch Dressing
• Pink sea salt
• Fresh cracked black pepper

HOW TO MAKE KETO AVOCADO RANCH CHICKEN SALAD

STEP 1

Place chicken breasts in a shallow pan.

STEP 2

Pour in enough water to just cover the chicken breasts.

STEP 3

Bring to a boil, then reduce heat and cover the pot, allow to simmer for 5 minutes.

STEP 4

Turn off heat and allow to rest for 20 minutes (or up to an hour), chicken is done when it reaches an internal temperature of 165 degrees F.

STEP 5

Place the cooked chicken breasts into the bowl of a stand mixer with a flat beater attachment. Turn the mixer on at about a 2 speed for 30 seconds to a minute. Make sure to keep an eye on it because it shreds very quickly! Or shred the chicken on a cutting board with two forks, or with meat claws.

STEP 6

In a medium bowl, combine chicken celery, shallot, avocado, and dressing.

STEP 8

Season with salt and pepper, toss to combine.

STEP 9

Serve on toasted keto bread, in a lettuce wrap, or serve on keto crackers,
parmesan crisps, or bell pepper wedges.

FAQS ABOUT KETO AVOCADO RANCH CHICKEN SALAD

Could I use another protein instead of chicken in this recipe? Sure! This actually works really well with tuna or salmon.

Will this Avocado Ranch Chicken Salad turn brown? As with anything containing avocado, it can brown. My suggestion is to store any leftovers in an airtight container. Before you seal the container, press some cling wrap over the top of the chicken salad and press it down so it is touching the surface of the salad. Then snap the cover on and store it in the refrigerator. 

How long will this Avocado Ranch Chicken Salad keep in the fridge? It should last 3 to 5 days.

Last thoughts about Keto Avocado Ranch Chicken Salad

Before I developed an allergy to avocado, which I still cry over to this day, this was one of my all-time favorite lunch ideas.

Keto, or non-keto!

Avocado gives this salad a creaminess you just can achieve with any other ingredient. It is just a texture that I loved and pretty much lived for. On average I would eat 2 to 3 avocados a week!

It really is a cruel joke that the universe played on me by hitting me with an allergy before I went keto. So I need you to consume as many avocados as possible for me OK? I will live vicariously through my keto peeps!

Also, it just gives this salad such a pretty color, doesn't it? 

Have you developed an allergy to a food that you love?

MORE KETO AND LOW CARB AVOCADO RECIPES

• Avocado Deviled Eggs
• BLT with Baked Avocado Egg Salad
• Salmon with Avocado Salsa
• California Sushi Roll Stuffed Avocados
• Chocolate Chip Avocado Muffins
• How to Freeze Avocados

Keto Avocado Ranch Chicken Salad

Yield: 4 servings

Author: Bobbi Hass-Burleson

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This healthy keto avocado ranch chicken salad uses poached chicken but is the perfect way to use up leftover chicken, for a delicious lunch that will fill you up without weighing you down. Dairy-free option available too!

Ingredients

• 1 1/2 pounds boneless skinless chicken breast
• 2 celery stalk, finely chopped
• 1 large shallot, finely chopped
• 1 ripe avocado, diced small
• 1 cup Keto Avocado Ranch Dressing
• Pink sea salt
• Fresh cracked black pepper

Instructions

1. Place chicken breasts in a shallow pan.
2. Pour in enough water to just cover the chicken breasts.
3. Bring to a boil, then reduce heat and cover the pot, allow to simmer for 5 minutes.
4. Turn off heat and allow to rest for 20 minutes (or up to an hour), chicken is done when it reaches an internal temperature of 165 degrees F.
5. Place the cooked chicken breasts into the bowl of a stand mixer with a flat beater attachment. Turn the mixer on at about a 2 speed for 30 seconds to a minute. Make sure to keep an eye on it because it shreds very quickly! Or shred the chicken on a cutting board with two forks, or with meat claws.
6. In a medium bowl, combine chicken celery, shallot, avocado, and dressing.
7. Season with salt and pepper, toss to combine.
8. Serve on toasted keto bread, in a lettuce wrap, or serve on keto crackers, parmesan crisps, or bell pepper wedges.

Calories

442.91

Fat (grams)

19.48

Sat. Fat (grams)

3.79

Carbs (grams)

9.46

Fiber (grams)

5.74

Net carbs

3.72

Sugar (grams)

2.42

Protein (grams)

56.17

Sodium (milligrams)

292.01

Cholesterol (grams)

144.58

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.

All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.

Keto, Low Carb, Chicken, Gluten-Free, Lunch, Dairy-Free

Main Dish

American

Did you make this recipe?

Tag @BobbisKozyKtchn on Instagram and hashtag it #BobbisKozyKtchn

Created using The Recipes Generator

If you like this recipe please leave a comment!

If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!

Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.