Prepare the celery, onion, and cilantro, placing in a medium bowl. Dice the chicken and add it to the bowl with the vegetables.
Cut into the avocado with a chef's knife until the blade hits the pit. Slide the knife around the pit, cutting the avocado in half. Twist the halves to separate. Remove the pit by tapping the knife into the pit until it sticks, make sure the avocado half is held steadily on a cutting board before attempting. Scoop out the avocado flesh with a spoon and place into a small bowl. Mash with a fork until smooth and creamy. Stir in the lemon juice and oil.
Add the mashed avocado to the to the chicken and vegetables and stir to mix. Serve over lettuce or enjoy on a low carb bagel.
Makes 3, 3/4-1 cup servings.
Avocado Chicken Salad: No Mayo (low carb)
Amount Per Serving
Calories 267Calories from Fat 180
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.