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chicken avocado salad recipe
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Easy Avocado Chicken Salad

Easy chicken salad recipe made with rotisserie chicken, loaded with flavor, ready in 15 minutes, and keto-friendly.
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 450kcal
Author Rena

Ingredients

  • 1 Meat of Rotisserie Chicken chopped
  • 5 Stalks Celery chopped
  • 2 Avocados 1 halved and 1 chopped
  • 1 Bunch Scallions chopped
  • ¼ Cup Sour Cream or Greek yogurt
  • 1 Tbsp Dijon Mustard
  • ½ Cup Parsley Leaves
  • ¼ Cup Lemon Juice
  • 1 tsp Lemon Zest
  • Salt and freshly ground black pepper

Optional

    whole-grain crackers, for serving

      Instructions

      • Chop the rotisserie chicken into small bite-size pieces
      • Wash the celery stalks and chop them into 1-inch pieces, then chop one of the avocados and squeeze over 1 tablespoon of lemon juice to prevent it from browning.
      • Place the chicken pieces, celery, avocado, and scallions to a salad bowl.
      • In a blender, combine the remaining avocado flesh together with the sour cream, mustard, parsley, lemon juice, and zest blend until smooth and creamy.
      • Pour the prepared creamy dressing on top of the chicken and veggies. Season with some salt and pepper, toss until well combined.
      • Garnish with parsley leaves and serve.

      Notes

      For Storage:
      You can store the salad in an air-tight container for up to 2 days in the refrigerator.
      Serve with toasted bread or sturdy whole-grain crackers.

      Nutrition

      Calories: 450kcal | Carbohydrates: 15g | Protein: 45g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 128mg | Sodium: 228mg | Potassium: 710mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg