Keto · Salad
Chicken Avocado Cucumber Salad with Lemon Dill Dressing
Turn cooked chicken into a crisp, creamy lunch with avocado, cucumber, romaine and a quick lemon-dill dressing. No mayonnaise needed.
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Leftover chicken deserves better than another hurried sandwich. Here it becomes a proper lunch with crunch, fresh herbs and just enough creamy avocado. Start with already-cooked chicken; the 15-minute timing does not include cooking it from raw.
Simple swaps
Use chopped parsley instead of dill, or leftover cooked turkey instead of chicken.
Make ahead and store
For meal prep, refrigerate chicken, dry vegetables and dressing separately; add freshly cut avocado when serving. Use cooked chicken within 3–4 days of its original cooking date.
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My Diet Chef · By Chef Jeff
Chicken Avocado Cucumber Salad with Lemon Dill Dressing
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 10 oz cooked chicken breast, chilled and diced
- 1 medium avocado, diced
- 1 cup sliced cucumber
- 3 cups chopped romaine lettuce
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill
- 1/4 tsp fine salt
- 1/4 tsp black pepper
Let's cook
- Whisk lemon juice, olive oil, dill, salt and pepper in a large bowl.
- Pat the cucumber and romaine dry so the dressing clings rather than pools.
- Add the chicken, cucumber and romaine; toss gently. Fold in the avocado last to keep some pieces intact.
- Divide among serving bowls and serve immediately.
Estimated nutrition per serving
- Calories
- 438 kcal
- Protein
- 46.8 g
- Total carbs
- 11.9 g
- Fiber
- 6.9 g
- Fat
- 23.1 g
- Net carbs
- 5 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
Net carbs = total carbs minus fiber and erythritol, when used.
