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 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 (I love chicken breast from Butcherbox) 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
- 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
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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
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!
So glad you liked it!
How long will this last, refrigerated? I’m searching for a cold dinner that I can make ahead of time.
It should last a few days.