Low-Carb Avocado Chicken Salad

Start by placing the plain Greek yogurt, fresh lime juice, a pinch of freshly ground pepper, and the subtle warmth of chili powder into your blender or food processor. Pulse the mixture a few times until everything begins to meld together. Next, add half of the ripe avocado to the blender and blend until the mixture becomes luxuriously creamy and smooth. This avocado-infused yogurt sauce will serve as the flavorful base for your chicken salad. In a medium-sized bowl, combine the cooked, shredded chicken breasts with the creamy yogurt dressing. Add finely diced celery for a crunchy texture, the remaining half of the avocado diced into chunks for bursts of creaminess, and chopped red onion to introduce a bit of sharpness. Sprinkle in a pinch of kosher salt to enhance all these flavors, then gently mix everything until well combined. For serving, spoon the avocado chicken salad generously onto slices of your favorite low-carb bread. Garnish with fresh cilantro leaves to add a fragrant, herbal note that brightens the dish. Pro tip: To keep the avocado green and fresh, gently toss the avocado pieces with a little lime juice before adding them to the salad. You can also chill the salad before serving to let the flavors meld beautifully. Enjoy this satisfying and nourishing dish as a wholesome lunch or light dinner!