Guacamole Chicken Salad {Paleo, Whole30, Keto} Recipe
This Guacamole Chicken Salad combines creamy avocado with tender, baked chicken breast for a flavorful, protein-packed lunch option. Free from mayo, this dish is paleo, Whole30 compliant, and keto-friendly, making it perfect for those following low-carb or clean-eating diets. Fresh lime juice, jalapeno, garlic, and cilantro add bright, zesty flavors, while simple seasoning enhances the wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Chicken
- 1 lb chicken breast, seasoned with sea salt and black pepper
- Olive oil for drizzling
- Optional: onion powder and garlic powder for seasoning
Salad
- 2 medium avocados
- 1/3 cup minced onion
- 2 cloves garlic, minced
- 1–2 jalapeno peppers, minced (adjust for spice preference)
- 2–3 tablespoons fresh lime juice, or to taste
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Sea salt, to taste
Instructions
- Cook Chicken: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil. Drizzle olive oil over the chicken breasts and turn to coat evenly. Season both sides with sea salt, black pepper, and optionally onion and garlic powder. Bake the chicken in the preheated oven for 20 minutes or until cooked through, with no pink in the center and juices running clear. Remove from the oven and allow the chicken to cool completely before proceeding.
- Prepare Chicken: Once cooled, dice or shred the chicken breasts according to your preference for the salad texture.
- Assemble Salad: In a large mixing bowl, combine the cooked chicken with minced onion, garlic, jalapeno peppers, lime juice, chopped cilantro, and the avocado. Mix well, mashing the avocado as you stir to create a creamy consistency. Taste and add sea salt as needed to balance the flavors.
- Serve and Store: Serve the guacamole chicken salad immediately for best freshness. Leftovers can be refrigerated and kept for about one day; however, due to the avocado, browning will occur, so it is best enjoyed fresh.
Notes
- Use ripe but firm avocados to avoid overly mushy texture.
- Adjust the amount of jalapeno to control the spice level.
- The chicken can be cooked ahead of time and refrigerated to save preparation time.
- Oven-baking ensures juicy and evenly cooked chicken without added fat from frying.
- Consume leftovers within one day to prevent avocado browning and maintain flavor.
