Avocado Chicken Salad
This Chicken Salad recipe is super easy to make with rotisserie chicken, celery, avocado, red onion, sliced almonds and lemon juice. Takes less than 10 minutes for the perfect healthy light lunch or snack. It's low carb, paleo, keto and Whole30 compliant.
Ingredients
- 2 cups cooked chicken , chopped (leftover or rotisserie)
- 1/4 cup celery , diced
- 1 tablespoon red onion , finely chopped
- 3 ripe avocado divided, 1 mashed & 1 cut into small chunks,
- 1 tablespoon fresh parsley , chopped
- 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
-
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 THE VEGGIES: Use a fork to mash 1.5 of the avocados. Chop the onion, celery, parsley and the remaining 1.5 avocados.
-
COMBINE INGREDIENTS: Add the chicken, mashed avocado, chopped veggies, Dijon, fresh lemon, remaining avocado, salt and black pepper to a large bowl and use a fork or spoon to toss and combine. Fold in almonds, 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 in the fridge for at least 1 hour.
-
TO 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 THAT DO NOT HAVE DIETARY CONCERNS: Make chicken salad sandwiches using your favorite croissants or keto bread.