Keto Avocado Chicken Salad (Printable version)

A protein-packed mix of avocado and chicken layered in mason jars for a fresh, quick lunch option.

# Ingredient list:

→ Protein

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup baby spinach leaves

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons fresh lime juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon ground black pepper

→ Garnish

12 - 2 tablespoons fresh cilantro, chopped

# Step-by-step guide:

01 - In a small bowl, whisk together olive oil, lime juice, garlic, salt, and pepper until well combined.
02 - Divide the dressing evenly among the bottom of 4 large mason jars.
03 - Layer ingredients in each jar in the following order: red onion, cucumber, cherry tomatoes, chicken, avocado, and baby spinach.
04 - Top each jar with chopped cilantro if desired.
05 - Seal jars tightly and refrigerate until ready to eat.
06 - Shake the jar to distribute the dressing, or pour contents into a bowl and toss before eating.

# Expert tips:

01 -
  • High Protein: Each serving provides 28g of protein to keep you full.
  • Keto-Friendly: Only 7g of carbohydrates per jar.
  • Mayo-Free: A bright lime and olive oil dressing replaces heavy mayonnaise.
  • Portable: Easy to grab from the fridge and take on the go.
02 -
  • Storage: These jars are best enjoyed within 2 days to ensure the avocado stays fresh and green.
  • Layering Order: Always follow the specific order mentioned in the instructions to keep the spinach dry and the onions marinating.
  • Allergen Safety: While this recipe contains no common allergens, always check labels on pre-cooked chicken for hidden additives.
Go back