Salad with chicken, celery, and avocado sauce
Chicken breast brings complete protein, while avocado adds potassium, fiber, and a softer fatty texture without the heaviness of mayonnaise. Celery and red onion keep the salad crisp and fresh, and lemon juice makes the flavor feel more focused. This is a convenient cold option for a light but filling keto meal.
This salad with chicken, celery, and avocado sauce is filling without feeling heavy: the creamy dressing ties together dense protein and crisp vegetables.
Preparing the salad
Boil the chicken breast (200 g) until fully cooked, then cool it completely and cut it into small cubes. Trim the celery (70 g) of any tough strings and chop it as well, then finely chop the red onion (40 g).
If the onion tastes too sharp, pour boiling water over it briefly and drain it well. Place the chicken, celery, and onion into a large bowl.
Preparing the avocado sauce
Mash the avocado flesh (200 g) with a fork or spoon until creamy. Add olive oil (42 g), lemon juice (20 g), cilantro (8 g), and table salt (3 g), then mix well until the dressing is smooth.
Add the sauce to the salad base and stir thoroughly so it coats everything evenly. Before serving, chill the salad for 5 to 10 minutes so the flavor becomes calmer and more integrated.
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