Keto chicken salad with bacon, avocado, and egg is the kind of lunch that keeps you full for hours. Crumbled bacon, chopped hard-boiled eggs, and ripe avocado get folded through cubed chicken with a creamy Dijon dressing. It comes together in 20 minutes, and at 2.5g of carbs per serving it fits any low-carb day.
Tired of boring salads? Say hello to your new lunchtime obsession! This isn’t just any chicken salad; it’s a flavor-packed powerhouse loaded with crispy bacon, creamy avocado, and hard-boiled eggs, all tossed in a zesty homemade dressing. Ready in just 20 minutes, it’s the perfect way to elevate your meal prep and enjoy a truly satisfying, healthy dish that will keep you full for hours.
Ingredients
• For the Salad
• 12 oz / 340g cooked chicken breast, cubed or shredded
• 6 slices bacon, cooked and crumbled
• 3 large hard-boiled eggs, chopped
• 1 cup / 150g (5.3 oz) cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 large ripe avocado, cubed
• 1 celery stalk, finely chopped
• 4 cups / 120g (4.2 oz) chopped lettuce, such as romaine or butter lettuce
• For the Creamy Dijon Dressing
• 1/2 cup / 120g (4.2 oz) olive oil mayonnaise
• 2 tbsp / 30g (1.06 oz) sour cream
• 1 tsp / 5g (0.18 oz) Dijon mustard
• 4 tbsp / 60ml extra virgin olive oil
• 2 cloves garlic, minced
• 2 tsp / 10ml fresh lemon juice
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the dressing: In a small bowl or jar, whisk together the mayonnaise, sour cream, Dijon mustard, extra virgin olive oil, minced garlic, and lemon juice until smooth and creamy. Season with salt and pepper to taste.
2. Combine the salad : In a large bowl, combine the cooked chicken, crumbled bacon, chopped eggs, cherry tomatoes, red onion, and celery.
3. Dress the salad: Pour about three-quarters of the dressing over the salad and toss gently to coat everything evenly.
4. Add avocado and serve: Gently fold in the cubed avocado. Taste and add more dressing if desired. Serve immediately over a bed of fresh lettuce.
Nutritional Information
• Nutrition Information
• Approximate values per serving
• Calories: 387
• Fat: 27g
• Carbohydrates: 2.5g
Pro Tips
• For a quick shortcut, use a store-bought rotisserie chicken. It saves time and adds fantastic flavor.
• To prevent the avocado from browning, add it to the salad just before you’re ready to serve.
• For meal prep, store the dressing and the salad components in separate airtight containers. Combine and add avocado just before eating.
• Swap the sour cream for an equal amount of plain Greek yogurt for a lighter dressing with a protein boost.
FAQ
Q: How can I meal prep this chicken salad
A: For best results when meal prepping, store the main salad components and the dressing in separate airtight containers. Only combine them and add the fresh avocado right before you are ready to eat to maintain freshness.
Q: How do I keep the avocado from turning brown
A: To prevent the avocado from browning, it is best to cube it and gently fold it into the salad just before serving. The lemon juice in the dressing also helps, but adding it last is the most effective method.
Q: What is a good substitute for sour cream in the dressing
A: You can swap the sour cream for an equal amount of plain Greek yogurt. This is a great option for a lighter dressing that also provides a protein boost.
Q: Can I use a different type of chicken for this recipe
A: Yes, for a quick and flavorful shortcut, you can use a store-bought rotisserie chicken instead of cooking chicken breast from scratch. Simply shred or cube the meat and add it to the salad.
Pro Tips
- Use a store-bought rotisserie chicken instead of cooking chicken breast from scratch. Shred or cube the meat and the salad is nearly finished before the dressing is mixed.
- Cube the avocado and fold it in at the very last moment. The lemon juice in the dressing helps a little, but adding the avocado just before serving is what keeps it from browning.
- For meal prep, store the dressing and the salad components in separate airtight containers in the fridge. Combine them, add the avocado, and eat the same day for the freshest texture.
- Swap the sour cream in the dressing for an equal amount of plain Greek yogurt. It lightens the dressing while adding a protein boost, and the Dijon and garlic keep it zesty.
- Mix the dressing in a jar so the mayonnaise, olive oil, lemon juice, and garlic emulsify into a smooth, pourable sauce you can shake again before serving.
Frequently Asked Questions
How can I meal prep this chicken salad?
Store the cooked chicken, bacon, eggs, tomatoes, onion, and celery in one container and the creamy Dijon dressing in another. Combine everything and add the avocado just before eating to keep the textures fresh.
How do I keep the avocado from turning brown?
Fold the cubed avocado in right before serving. The lemon juice in the dressing slows browning, but adding the avocado last is far more effective.
What can I use instead of sour cream in the dressing?
Swap it for an equal amount of plain Greek yogurt. The dressing stays creamy and tangy from the Dijon mustard and garlic, with a lighter finish and extra protein.
Is this chicken salad keto-friendly?
Yes, one serving has about 387 calories, 27g of fat, and just 2.5g of carbohydrates. Serving it over chopped romaine or butter lettuce keeps the whole plate low-carb.
Recipe card below.
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Keto Chicken Salad with Bacon, Avocado, and Egg
Ingredients
Method
- Prepare the dressing: In a small bowl or jar, whisk together the mayonnaise, sour cream, Dijon mustard, extra virgin olive oil, minced garlic, and lemon juice until smooth and creamy.
- Season with salt and pepper to taste.
- Combine the salad : In a large bowl, combine the cooked chicken, crumbled bacon, chopped eggs, cherry tomatoes, red onion, and celery.
- Dress the salad: Pour about three-quarters of the dressing over the salad and toss gently to coat everything evenly.
- Add avocado and serve: Gently fold in the cubed avocado.
- Taste and add more dressing if desired.
- Serve immediately over a bed of fresh lettuce.
