Tastenexa
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American
Paleo Chicken Salad
12 min total12 prep0 cook2 servings340 cal
PaleoLow-CarbKeto
A creamy, mayo-free chicken salad made by mashing ripe avocado with lemon juice and olive oil into a rich dressing for diced chicken, celery, and red onion. Ready in minutes using leftover or rotisserie chicken.
Ingredients
meat
- 350 gcooked chicken breast
produce
- 3 stalkscelery
- 1avocado
- 2 tbsplemon juice
- 0.25red onion
- 1 tbspfresh dill
pantry
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Dice the cooked chicken breast into bite-sized pieces.
- Finely dice the celery and red onion; chop the fresh dill.
- Halve the avocado, remove the pit, and scoop the flesh into a large bowl.
- Mash the avocado with a fork until mostly smooth, leaving a little texture.
- Whisk the lemon juice and olive oil into the mashed avocado to form a creamy dressing.
- Add the diced chicken, celery, red onion, and dill to the bowl.
- Season with salt and black pepper, then toss everything together until evenly coated in the dressing.
- Taste and adjust seasoning with more lemon juice or salt if needed.
- Cover and refrigerate 10 minutes to let the flavors meld, if time allows.
- Serve chilled, on its own or spooned over greens.
Tips
- Use leftover roasted or rotisserie chicken to make this even faster.
- Mash the avocado while it's fully ripe for the creamiest dressing — a firm avocado won't blend smoothly.
- Dice the celery small so it distributes evenly through every bite.
- A short chill in the fridge lets the flavors meld, but it's just as good eaten right away.
