Creamy Chicken Avocado Salad with Sesame Sauce
Salads are my go-to lunch on a keto day. This Creamy Chicken Avocado Salad combines ripe avocado and mayonnaise with tender baked chicken for a satisfying, low-carb meal. The sesame oil adds a nutty finish that lifts the flavours without adding carbs.
The classic chicken-and-avocado pairing is even better with a simple sesame-mayo dressing. It’s indulgent, quick to assemble, and very adaptable — swap or add ingredients to suit your taste or what’s in your fridge.
I make this often for work lunches because it’s filling and full of texture: creamy avocado, juicy chicken, crisp lettuce and a hint of red onion for bite. It’s a straightforward recipe that delivers great flavour every time.
Simple Low-Carb Recipes You Can Make Easily
I’m focused on making ketogenic cooking accessible and affordable. This recipe is part of a series featuring everyday keto staples like bacon, chicken, avocado, lettuce and herbs — ingredients that can be reused across multiple meals to reduce waste and expense.
Over the week I combine a few easy recipes so you can prep lunch options ahead. This salad works well on its own or paired with other simple keto dishes for a varied weekly menu.
Fewer Ingredients, Less Waste
Recipes that call for dozens of specialty items are impractical for most home cooks. I prefer straightforward meals that use everyday ingredients you likely already have — which makes keto eating simpler and cheaper.
I’ve made elaborate desserts and cheesecakes for fun, but the recipes I return to are the ones that save time, use minimal ingredients, and don’t leave you with half-used specialty items. That’s the goal behind this site: practical, tasty keto recipes that reduce hassle and waste.
If you enjoy these ideas, please leave feedback in the comments — it helps me shape future recipes and content.
Recipe
Creamy Chicken Avocado Salad with Sesame Sauce
Ingredients
- 1 Chicken Breast
- 3 Cherry Tomatoes
- 1/2 Avocado
- 1 Tbsp Red Onion
- 2 Tbsp Sesame Seed Oil
- 1 Handful Lettuce
- 2 Tbsp Mayonnaise
- 1 Tsp Paprika Optional
Instructions
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Place the chicken breast on a baking tray and roast at 180°C (375°F) for about 20 minutes. If you like, sprinkle paprika on the chicken before cooking.
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While the chicken cooks, chop the lettuce, cherry tomatoes, avocado and red onion to your preferred size. Arrange the lettuce as a bed on a plate and layer the other ingredients on top.
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Slice or shred the cooked chicken and place it over the salad. Mix the mayonnaise with the sesame seed oil to make a dressing, drizzle over the salad and serve.
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