Keto Avocado Bacon Chicken Salad Recipe

I’m obsessed with this low carb bacon chicken avocado salad. I love how the crunchy greens mix with tender chicken, crispy bacon, and fresh avocado for a delightful texture play. The garlic lemon dressing adds a bright twist, making it the perfect blend of flavor and health for my busy lifestyle.

I love this Keto Avocado Bacon Chicken Salad because it’s a low carb lunch packed with protein and flavor. I made this salad with 1 lb cooked chicken breast, 4 slices bacon crumbled to perfection, and 1 large avocado diced just right.

The fresh 4 cups of mixed greens including romaine and spinach form a great base and are mixed with 1/4 cup thinly sliced red onion and 1/2 cup diced cucumber. I tossed it all with 2 tbsp olive oil, 1 tbsp lemon juice, and a minced garlic clove.

I think these ingredients keep the net carbs low at just 3g per serving while delivering essential nutrients. I like how this salad offers a healthy balance; it’s perfect for anyone on keto, or for those who simply want a hearty meal without excess carbs.

My recipe got a nod from many keto reviews, and it’s a go-to dish for dinner or lunch.

Why I Like this Recipe

I love this recipe for a few reasons. First, I really like how quick and easy it is to make. Even on busy days, i can put together the salad in no time without too much hassle. Second, the mix of flavors just works perfectly for me – the creamy avocado, the crispy bacon, and the zesty dressing all come together to create a meal thats both satisfying and refreshing. Third, i appreciate that it fits my low carb lifestyle; with just 3g net carbs per serving, i can indulge without feeling guilty.

Making a salad can sometimes feel kinda overwhelming especially when you’re trying to find the perfect mix of low carb toppings and dressing. This salad is the ultimate choice if you’re looking for a tasty meal that won’t mess with your diet. Its got every ingredient picked out for its low carb benefits. It only has about 3g net carbs per serving, and even if you’re not really into low carb stuff, youll probably love the flavor and crunch of every bite.

Ingredients

• Chicken breast is lean, high in protein, keeping you full and energized all day.
• Bacon adds a savory crunch and smoky flavor, although it is indulgent and rich.
• Avocado provides healthy fats, a creamy texture, and a smooth, buttery taste.
• Mixed greens supply fibre, vitamins, and crunch, boosting freshness in every bite.
• Red onion brings a zesty mild tang and essential antioxidants to the salad.
• Cucumber adds refreshing moisture and crisp texture, balancing the richer flavors well.
• Olive oil and lemon juice create a bright dressing that lifts every ingredient effortlessly.

Ingredient Quantities

• 1 lb cooked chicken breast, shredded or chopped
• 4 slices bacon, cooked and crumbled
• 1 large avocado, diced
• 4 cups mixed greens (like romaine and spinach)
• 1/4 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

How to Make this

1. In a large bowl, add the mixed greens and thinly sliced red onion.

2. Drizzle in the olive oil and lemon juice, then toss in the minced garlic, salt, and pepper.

3. Gently mix in the cooked chicken to the greens so everything gets coated.

4. Next, fold in the crumbled bacon, making sure its spread out evenly.

5. Add the diced avocado carefully so it doesn’t mash too much.

6. Mix in the diced cucumber for an extra crunch.

7. Give the salad a gentle toss to combine all of the flavours.

8. Taste the salad and adjust the salt and pepper if needed.

9. Let it sit for a couple of minutes to let the flavours meld together.

10. Serve up your keto avocado bacon chicken salad and enjoy this low-carb treat!

Equipment Needed

1. A large mixing bowl – to toss all the ingredients together
2. A cutting board – for chopping the red onion, avocado, and cucumber
3. A chef’s knife – to slice and dice your veggies and chicken
4. Measuring spoons and cups – to get the right amounts of olive oil, lemon juice, salt, and pepper
5. Salad servers or a large spatula – to gently mix everything so the flavours combine well
6. (Optional) A small bowl – to mix or hold any ingredients beforehand if that makes it easier

FAQ

• Q: Is this salad really keto friendly?
  A: Yep, it’s super keto friendly since it has high fat from the avocado and bacon with low carb mixed greens.
• Q: Can I use leftover chicken for this recipe?
  A: Definitely, leftover chicken works great. It saves time and still gives you that good protein kick.
• Q: How should I store this if im not eating it right away?
  A: You can keep it in an airtight container in the fridge for up to 2 days. Just keep the dressing separate if you plan on making it ahead.
• Q: What if i dont like raw red onion?
  A: No worries. You can reduce the amount or swap it for a milder onion like a sweet onion to keep the flavor balanced.
• Q: Can i add extra ingredients like tomatoes or cheese?
  A: Sure thing, feel free to mix it up with things you love. Just be careful to keep it low carb and balanced with the keto style.

Keto Avocado Bacon Chicken Salad Recipe Substitutions and Variations

• If you can’t find chicken breast, you could swap it with turkey or even grilled shrimp to keep the protein punch.
• If bacon isn’t available or you’re looking for a leaner option, try turkey bacon or a bit of smoked ham.
• Out of avocado? You might use some mashed chickpeas or diced cucumber to add that creamy feel.
• Mixed greens can be switched out for baby kale or arugula if you’re trying to mix up the texture.
• If red onion tastes too strong, a few thin slices of green onions work nicely as a milder alternative.

Pro Tips

1. Always use really crispy bacon. Make sure you cook it until it’s super crunchy before you crumble it, cuz soggy bacon just ruins the whole salad vibe.
2. When you’re chopping up the avocado, be super gentle so it dont turn into mush. Use a sharp knife and go easy with the cuts.
3. Let the salad sit for a few minutes before serving so all the flavors get a chance to mix together, its like letting the ingredients get to know each other.
4. For an extra pop of flavor, if you have time, try mixing a tiny bit of your dressing with the garlic first, that way the olive oil really picks up the garlic taste.