Low-Carb Guacamole Chicken Salad

If you ask me, guacamole chicken salad is the best of both worlds.

This fresh and filling salad combines seasoned baked chicken with all the flavors of homemade guacamole. Creamy avocado mingles with lime juice, jalapeño, and cilantro for that classic taste everyone loves.

The chicken tenders get a simple coating of black pepper and smoked paprika before roasting in the oven. Cherry tomatoes, red onion, and green onions add crunch and flavor to every bite.

Serve it with tortilla chips for scooping, and you’ve got a satisfying meal that works for lunch or dinner any day of the week.

What Kind of Chicken Should I Use?

You’ve got options when it comes to the chicken for this recipe. Fresh chicken tenders are great because they cook quickly and shred easily, but if you have leftover rotisserie chicken sitting in your fridge, that works perfectly too. Boneless, skinless chicken breasts are another solid choice – just keep in mind they’ll take a bit longer to cook than tenders. The beauty of this recipe is that it’s pretty forgiving, so whether you’re cooking chicken from scratch or using pre-cooked meat, you’ll end up with a tasty salad either way.

Options for Substitutions

This recipe is pretty forgiving, so feel free to make some swaps based on what you have:

• Chicken tenders: You can use chicken breasts, thighs, or even rotisserie chicken to save time. Just shred whatever you choose and you’re good to go.
• Avocados: Avocados are really the star here, so I wouldn’t recommend skipping them. They give this salad its creamy texture and guacamole flavor.
• Green onion: Regular yellow or red onion works fine – just use about ¼ cup finely diced. You can also try shallots for a milder taste.
• Jalapeño: Not a fan of heat? Leave it out completely or use a mild pepper like poblano. If you want more kick, keep some of the seeds in.
• Cherry tomatoes: Any tomato works here. Roma tomatoes are great because they’re less watery – just dice them up and remove some of the seeds if they’re really juicy.
• Lime juice: Lemon juice can step in if you’re out of limes. The flavor is slightly different but still gives you that citrus brightness.
• Cilantro: If cilantro tastes like soap to you, try fresh parsley instead. It won’t be quite the same, but it still adds a nice fresh herb flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this chicken salad is adding the avocado while the chicken is still warm, which will turn your beautiful green guacamole into an unappetizing brown mess – always let your chicken cool completely before mixing.

Overdoing the lime juice is another common error that can make your salad watery and too acidic, so start with just 1 tablespoon and add more only if needed after tasting.

To keep your avocados from browning if you’re making this ahead, press plastic wrap directly onto the surface of the salad to prevent air exposure, and avoid mashing your avocados too smooth – leaving some chunks gives you better texture and keeps it from becoming mushy.

Finally, don’t skip deseeding the jalapeño unless you really love heat, as the seeds and membranes pack most of the spice and can overpower the other flavors.

What to Serve With Guacamole Chicken Salad?

This guacamole chicken salad is super flexible and tastes great served a bunch of different ways. I love piling it onto crispy tortilla chips for an easy appetizer or lunch, or you can scoop it into warm flour tortillas with some shredded cheese for quick tacos. If you’re keeping things on the lighter side, butter lettuce cups make perfect little boats for the salad, and they add a nice crunch without being too heavy. You could also serve it alongside some Mexican rice, black beans, or a simple corn salad to round out the meal.

Storage Instructions

Store: Keep your guacamole chicken salad in an airtight container in the fridge for up to 2 days. The avocado will start to brown after that, even with the lime juice helping to slow it down. Press plastic wrap directly onto the surface of the salad before sealing the container to help keep it looking fresh.

Make Ahead: If you want to prep this in advance, I’d suggest cooking and shredding the chicken ahead of time and storing it separately. Then just mash the avocados and mix everything together right before serving so it stays bright green and fresh looking.

Serve: Give the salad a good stir before serving since the ingredients might settle a bit in the fridge. Taste and add a squeeze more lime juice or a pinch of garlic salt if needed to brighten up the flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 65-75 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

For the chicken:

• 1 lb chicken tenders (I always use Tyson for consistent quality)
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 375 °F oven temperature

For the salad mixture:

• 3 avocados (should be soft to the touch for a creamier texture)
• 2 green onions, sliced
• 1 jalapeño, seeded and finely minced
• 1/2 cup cherry tomatoes (halved into small bite-sized pieces)
• 1/4 cup finely diced red onion
• 3 tbsp fresh cilantro, chopped
• 2 1/2 tbsp lime juice (freshly squeezed for the best acidity)
• 3/4 teaspoon garlic salt (I prefer Lawry’s for extra depth)
• 1/2 teaspoon black pepper

For serving:

• tortilla chips

Step 1: Prepare and Bake the Chicken

• 1 lb chicken tenders
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Preheat your oven to 375°F.

While it heats, pat the chicken tenders dry with paper towels and arrange them in a single layer in a baking dish.

Season both sides generously with black pepper and smoked paprika, ensuring even coverage for consistent flavor.

Bake for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Once done, remove from the oven and let cool for 5 minutes before shredding into bite-sized pieces with two forks.

Step 2: Prepare the Fresh Ingredients

• 3 avocados
• 1/2 cup cherry tomatoes
• 1/4 cup finely diced red onion
• 1 jalapeño
• 2 green onions
• 3 tbsp fresh cilantro

While the chicken bakes, prep all your fresh components.

Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a large bowl.

Halve the cherry tomatoes, dice the red onion finely, seed and mince the jalapeño, slice the green onions, and chop the cilantro.

I like to prep the avocados last and get them into the bowl quickly—this prevents browning and keeps them at their creamiest.

Having everything ready means you can assemble the salad immediately once the chicken is cool.

Step 3: Combine and Season the Salad

• shredded chicken from Step 1
• prepared fresh ingredients from Step 2
• 2 1/2 tbsp lime juice
• 3/4 teaspoon garlic salt
• 1/2 teaspoon black pepper

Add the cooled shredded chicken from Step 1 to the bowl with the avocados and fresh vegetables.

Pour in the fresh lime juice immediately—the acidity will help prevent the avocado from browning while adding brightness to the dish.

Gently fold everything together using a large spoon or spatula, being careful not to mash the avocado too much; you want some texture remaining.

Sprinkle the garlic salt and remaining black pepper over the top, then gently fold one more time to distribute the seasonings evenly.

Step 4: Serve with Tortilla Chips

• guacamole chicken salad from Step 3
• tortilla chips

Transfer the guacamole chicken salad to a serving bowl or individual plates.

Serve immediately alongside tortilla chips for scooping, or crumble some chips directly on top for added crunch and texture.

The freshly squeezed lime juice and garlic salt combination creates a balanced, restaurant-quality flavor that pairs perfectly with the crispy chips.

Low-Carb Guacamole Chicken Salad

Delicious Low-Carb Guacamole Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 850 kcal

Ingredients

  

For the chicken

• 1 lb chicken tenders (I always use Tyson for consistent quality)
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 375 °F oven temperature

For the salad mixture

• 3 avocados (should be soft to the touch for a creamier texture)
• 2 green onions, sliced
• 1 jalapeño, seeded and finely minced
• 1/2 cup cherry tomatoes (halved into small bite-sized pieces)
• 1/4 cup finely diced red onion
• 3 tbsp fresh cilantro, chopped
• 2 1/2 tbsp lime juice (freshly squeezed for the best acidity)
• 3/4 teaspoon garlic salt (I prefer Lawry's for extra depth)
• 1/2 teaspoon black pepper

For serving

• tortilla chips

Instructions

 

• Preheat your oven to 375°F. While it heats, pat the chicken tenders dry with paper towels and arrange them in a single layer in a baking dish. Season both sides generously with black pepper and smoked paprika, ensuring even coverage for consistent flavor. Bake for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Once done, remove from the oven and let cool for 5 minutes before shredding into bite-sized pieces with two forks.
• While the chicken bakes, prep all your fresh components. Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a large bowl. Halve the cherry tomatoes, dice the red onion finely, seed and mince the jalapeño, slice the green onions, and chop the cilantro. I like to prep the avocados last and get them into the bowl quickly—this prevents browning and keeps them at their creamiest. Having everything ready means you can assemble the salad immediately once the chicken is cool.
• Add the cooled shredded chicken from Step 1 to the bowl with the avocados and fresh vegetables. Pour in the fresh lime juice immediately—the acidity will help prevent the avocado from browning while adding brightness to the dish. Gently fold everything together using a large spoon or spatula, being careful not to mash the avocado too much; you want some texture remaining. Sprinkle the garlic salt and remaining black pepper over the top, then gently fold one more time to distribute the seasonings evenly.
• Transfer the guacamole chicken salad to a serving bowl or individual plates. Serve immediately alongside tortilla chips for scooping, or crumble some chips directly on top for added crunch and texture. The freshly squeezed lime juice and garlic salt combination creates a balanced, restaurant-quality flavor that pairs perfectly with the crispy chips.