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A bowl full of chicken salad with cucumber slices and lemon wedges on top

Chicken Salad

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.

Course Lunch
Cuisine American
Keyword avocado chicken salad, how to make chicken salad, keto chicken salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 404 kcal
Author Kelly

Ingredients

  • 2 cups cooked chicken chopped (leftover or rotisserie)
  • 1/4 cup celery diced
  • 1 tablespoon red onion finely chopped
  • 1/2 ripe avocado cut into small chunks
  • 1 tablespoon fresh parsley chopped
  • 2/3 cup Keto / Whole30 compliant mayonnaise homemade or Primal Kitchen (can also sub with Greek yogurt if not Whole30, Paleo or keto)
  • 2 teaspoons Dijon Mustard
  • 2 teaspoon fresh lemon juice
  • fine sea salt or pink salt and freshly cracked black pepper to taste
  • 2 tablespoons sliced almonds optional

Instructions

  1. 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.

  2. PREP VEGGIES: Chop the onion, celery, parsley and avocado.

  3. 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.

  4. SEASON: Taste and adjust seasonings by adding more salt, pepper and Dijon mustard to taste.

  5. ENJOY RIGHT AWAY: You can eat it straight out of the bowl or chill it in the fridge first.

  6. 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.

  7. 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.

Recipe Notes

Keep leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts
Chicken Salad
Amount Per Serving (1 serving)
Calories 404 Calories from Fat 315
% Daily Value*
Fat 35g54%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.