Ingredients
Step-by-Step Instructions
- Add the celery, bell pepper, and onion to a mixing bowl. Add the garlic, paprika, salt, pepper, mustard, lemon juice, dill, parsley, and mayonnaise to the bowl and stir to combine.
- In a separate small bowl, mash the avocado with a fork until it is smooth and creamy.
- Add the avocado to the vegetable mixture and fold together until combined.
- Use a fork to shred the meat from the rotisserie chicken. Place the meat on a cutting board (leaving the skin behind) and roughly chop with a sharp knife.
- Add the chopped chicken into the mixing bowl with the veggie mixture and stir until well combined.
- Chill the chicken salad for 1 hour before serving. Top with scallions for garnish, if desired.
Nutrition
Notes
Make sure the chicken is cold before shredding, as it is easier to remove the meat. The two pound rotisserie chicken will yield 6-7 cups of chicken meat.
The keto chicken salad will keep for 3-5 days in the refrigerator, in an airtight container.
Try serving this keto chicken salad with low carb tortilla wraps or lettuce wraps.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
