Give your leftover lunch meat a makeover with this easy 10-minute Chicken Salad Recipe! Made with crunchy celery, creamy avocado, crisp red onion and more, you can enjoy your salad by itself or turn it into a crave-worthy wrap or sandwich. Keto, low-carb, paleo, Whole30 and gluten-free.
SHRED OR CHOP CHICKEN: Add chicken to a large bowl and shred with two forks or chop on a cutting board. You can also use your stand mixer to shred the chicken on medium.
PREP VEGGIES: Chop the onion, celery, parsley and avocado.
COMBINE INGREDIENTS: Add the chicken, chopped veggies, mayo, Dijon, fresh lemon, salt and black pepper to a large bowl and use a fork or spoon to toss and combine. Fold in almond, if using.
SEASON: Taste and adjust seasonings by adding more salt, pepper and Dijon mustard to taste.
ENJOY RIGHT AWAY: You can eat it straight out of the bowl or chill it in the fridge first.
OR CHILL IN THE FRIDGE: Cover with plastic wrap or store in an airtight container with a lid and refrigerate for 1 hour or up to 3 days.
SERVE: Serve over a salad, in lettuce wraps or stuffed in avocados for a Whole30, Paleo or Low Carb version. For those who do not have dietary concerns: Make chicken salad sandwiches using your favorite croissants or keto bread.
Keep leftovers in an airtight container in the fridge for up to 3 days.