Keto Chicken Salad With Bacon, Avocado, & Caesar Dressing

This chicken salad is pretty easy to make: fry the bacon slices until crispy, cook chicken in bacon fat, and toss all ingredients together with the dressing. Refrigerate until chilled, and serve.

The avocado and shredded cheddar cheese give the salad a smooth and creamy texture, and the crumbled bacon adds a nice crunch. The sliced scallions and diced celery add a fresh taste to the salad, and the chicken is deliciously tender.

This recipe is great for anyone looking for a summer salad or lunch that’s refreshing, healthy, and filling. You don’t need to be on a keto or low carb diet to enjoy this. There are no special ingredients; they are simply naturally low in carbs.


This chicken salad is keto friendly because every ingredient was intentionally selected for its low carb macronutrient profile.

Meat doesn’t have any carbs, which is why there’s plenty of chicken and bacon. The other ingredients, like avocado, cheddar cheese, scallions, celery, and dressing, are all very low in carbs.

In total, this chicken salad comes out to only 3g net carbs per serving! And these are no small servings — they are large salad servings, more like a main dish than a side or appetizer serving. Each has about 640 kcal, so they’re pretty hearty and filling.

  • 3/4 pound raw boneless skinless chicken breasts OR 2 cups cooked and cubed chicken
  • 6 slices bacon
  • 1 large avocado cubed
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup thinly sliced scallions (about 4)
  • 3/4 cup finely diced celery (about 2 stalks)
  • 1/4 cup caesar dressing or dressing of choice
  • salt and pepper to taste


  1. Cook bacon slices in a pan over medium heat until crispy, flipping them occasionally. Transfer to a paper towel to drain. Crumble into small pieces.
  2. If using raw chicken: Drain most of the bacon fat but leave a thin layer covering the pan. Add chicken and cook for about 10 minutes over medium heat. Flip chicken pieces and cover with a lid. Cook over medium-low heat for another 10 minutes or until cooked through. Let the chicken cool for 5 minutes, then cut into cubes.
  3. In a large bowl, toss together all ingredients. Add salt and pepper to taste -- I usually add about 1/4 teaspoon each. Add more dressing, if desired.
  4. Refrigerate until chilled and serve.

This recipe yields 3 g net carbs per serving (1 large chicken salad or 1/2 of recipe).
Nutrition Facts Per Serving
Calories 640
Total Fat 38g 59%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 990mg 41%
Potassium 770mg 22%
Total Carb 9g 3%
Dietary Fiber 6g 23%
Sugars 2.5g
Protein 57g
Vitamin A 15% · Vitamin C 25% · Calcium 36% · Iron 12%