One of my favorite leftover chicken recipes is 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 ButcherBox 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 in salted water until they were cooked through. I then let them cool and cut them into small pieces.
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 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 something a little different, check out my recipe for Cranberry Chicken Salad
Add all of the ingredients to a large bowl and toss well to combine. Serve with lettuce wraps or in a low carb tortilla.
Nutrition per serving: 329 calories / 26.3g fat / 8.6g carbs / 5.6g fiber / 17.2g protein
⭐ Did you make this Keto Chicken Salad Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer