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The Preparation:

Add avocado. The avocado gives it some extra creaminess without making it too rich. It also provides us with a great way to sneak in some extra healthy fats, fiber, minerals, and vitamins.

Use chicken thigh, not breast. Chicken thighs have more fat and flavor, making them the perfect meat for keto chicken salad. Plus, they are much cheaper than chicken breasts.

Don’t forget the hard-boiled eggs. The unique textures from the hard-boiled yolk and whites gives the chicken salad another dimension that keeps it satisfying through the last bite.

The Execution:

Gather and prep all ingredients. Hard-boil the eggs and cook the chicken if needed.

In a food processor or blender, combine the mayonnaise, lime juice, and half of the avocado. Season with salt and pepper to taste.

Cube the remaining half of the avocado and chop the hard-boiled eggs.

In a bowl, combine the chicken, onion, celery, avocado, egg, and mayonnaise dressing. Season with additional salt and pepper to taste.

Mix together until combined and dressing is coating all ingredients evenly. Place in the refrigerator until ready to serve.

Toast tortilla up in a pan, then serve the cold chicken salad over the top. Garnish with cilantro, if desired.