The best leftover chicken recipe is this keto chicken salad. This healthy chicken salad recipe is loaded with avocado and bacon…you will not miss the mayo in this one!
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
One of my favorite leftover chicken recipes is healthy chicken salad. This Keto Chicken Salad is loaded with avocado and bacon and it’s dressed with olive oil. I promise you will not miss the mayo…all thanks to that creamy avocado!
I love chicken salad and I always have leftover chicken in the fridge so I can whip up a quick batch. I usually make my chicken breast in the Instant Pot using this method: Instant Pot Shredded Chicken …but I only season it with salt and pepper.
I sometimes make a whole chicken in the Instant Pot and use that leftover chicken for keto chicken salad.
This time, I didn’t have any leftover chicken, so I just poached 2 large chicken breasts (I love chicken breast from Butcherbox…(get free bacon and $15 off your first box!)) in salted water until they were cooked through. I then let them cool and cut them into small pieces.
HEALTHY CHICKEN SALAD RECIPE
What could be more healthy in a chicken salad than avocado? It adds such a nice creaminess…so much better than using mayo.
I like to have all of the components for chicken salad to be diced small so everything can be seasoned really well.
I diced my avocado small right in their skin so it wasn’t such a pain!
When I had all of my components ready: chicken, avocado, bacon, celery…I put them all in a large bowl. Then I topped it all with olive oil, salt, pepper, chives, dill, and lemon juice.
I then just tossed it all together. I wasn’t gentle because I wanted that avocado to break down a little and mix with the olive oil and lemon juice to make this healthy chicken salad recipe so creamy and delicious!
A yummy keto chicken salad doesn’t get any easier than that! I like to enjoy mine with 90 second bread!
For another healthy chicken salad recipe, check out my recipe for Cranberry Chicken Salad
LEFTOVER CHICKEN RECIPES
- Cauliflower Stuffing with Chicken Thighs
- Chicken Caesar Salad on Fathead Pizza Crust
- Low Carb Enchiladas Skillet with Chicken
- Low Carb Chicken Soup with Spaghetti Squash Noodles
⭐ Did you make this Keto Chicken Salad Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chicken Salad with Bacon and Avocado
INGREDIENTS
- 2 Cooked chicken breasts, chopped
- 2 Avocado, chopped
- 1 Cup Celery, diced
- 4 slices Cooked bacon, chopped
- 1 Tablespoon Dried chives
- 1 teaspoon Dried dill
- 3 Tablespoons Lemon juice
- 3 Tablespoons Olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon Fresh cracked black pepper
INSTRUCTIONS
- Add all of the ingredients to a large bowl and toss well to combine. Serve with lettuce wraps or in a low carb tortilla.
JENNIFER'S TIPS
NUTRITION
Dianne says
Easy to make and tastes wonderful.
Sarah says
Nice recipe. I used chopped green onions instead of chives, and keep a bag of frozen chopped avocado (Costco) in the freezer for easy rotation. The lemon juice keeps the avocado from turning. It makes a great filling lunch. I can portion it out into 4 servings and just grab and go before work.
Ken Rath says
Made the recipe EXACTLY as posted. AMAZING!!!
Alison says
I just came across your chicken salad recipe. Sounds delish!! Is the 8 carbs counting the low carb tortilla shell?
jenniferbanz says
It is for only the chicken salad but it would be 3 net carbs per serving when subtracting the fiber
Helena says
What size, ounces or pounds worth of cooked chicken breasts are used?
jenniferbanz says
2 cups chopped chicken
Victoria Judkins says
What is the serving size
jenniferbanz says
1/4th of the recipe
Alexandra says
I was looking for a tasty keto chicken recipe (I have a mental block when it comes to chicken) when I found this. I just made it: This is VERY tasty and satisfying! The lemon juice really counteracts the “heavy” flavor of the bacon. I doubled this recipe and after trying it, I tried adding some thawed broccoli. Both are great! I’m adding this recipe to my roster 🙂
Rachel says
HOLY COW! This is AMAZING! I’m going to have a problem because I want to eat the whole bowl!
jenniferbanz says
I totally understand that, lol!
April says
I concur! I just made this recipe tonight and even my 8 year son liked it.
Do you happen to know what a serving size is? I know its 329 calories per serving size, serves 4.
Laura Thomas says
This is an awesome recipe. Very filling but you don’t feel overstuffed either! I added some red onion and green pepper to get some more veggies, other than that I followed it to the letter. Part of my weekly meal prep rotation now. I really appreciate it!
jenniferbanz says
So glad you liked it!
Julia says
How long will this last, refrigerated? I’m searching for a cold dinner that I can make ahead of time.
jenniferbanz says
It should last a few days.