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!
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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
Keto Chicken Salad with Avocado and Bacon
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
- 1/2 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.
Notes
Nutrition
⭐ Did you make this Keto Chicken Salad Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
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.