Keto Avocado Chicken Salad with Crispy Bacon
High-protein, low-carb salad featuring creamy avocado, shredded chicken, and crispy bacon in a zesty lime-mustard dressing. This american-inspired keto (low carb, high protein) ready in about 25 minutes pairs boneless and skinless chicken breast, bacon, large, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, boneless and skinless chicken breast
- 4 slices bacon
- 1 large, diced avocado
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- 1/4 cup, finely diced red onion
- 1 tbsp, chopped chives
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 1 boneless, skinless chicken breast on a plate and season with 1/4 tsp salt and 1/4 tsp black pepper. In a skillet over medium heat, cook chicken for 6-7 minutes per side until golden and cooked through (165°F/74°C). Let rest 5 minutes, then shred with two forks.
- Step 2: Cook 4 bacon slices in the same skillet over medium heat for 8-10 minutes until crisp. Drain on paper towels, then crumble into small pieces.
- Step 3: In a bowl, combine 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and emulsified.
- Step 4: Gently fold shredded chicken, 1 diced large avocado, 1/4 cup finely diced red onion, 1 tbsp chopped chives, and 1/4 cup crumbled bacon into the dressing until evenly coated.
- Step 5: Chill for 15 minutes before serving to allow flavors to meld. Serve immediately as a main course or over greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Keto Avocado Chicken Salad with Crispy Bacon take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Keto Avocado Chicken Salad with Crispy Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bacon from drying out.
Can I substitute ingredients in Keto Avocado Chicken Salad with Crispy Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Avocado Chicken Salad with Crispy Bacon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Avocado Chicken Salad with Crispy Bacon low carb?
Yes — this recipe is tagged low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better keto dishes though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
