Low-Carb Rotisserie Chicken Christmas Salad with Avocado, Pepper, Feta, and Lime
Rotisserie Chicken Salad gets festive with Christmas colors and the flavors of avocado, red bell pepper, Feta, lime, and cilantro (or green onion)! And this amazing salad is low-carb, Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet Phase One, and can easily be Paleo or Whole 30 if you use approved mayo and don’t add the Feta. Use the Diet-Type Index to find more recipes like this one.
The holidays are absolutely the hardest time of year to stick to a more carb-conscious eating plan, everyone knows that. When I go to a party I’m always grateful if the hosts offer a few healthy-eating options, and when I’m taking a pot-luck dish, I always try to take a lower-carb favorite that’s something I love so I won’t feel deprived if there end up being lots of things I don’t want to eat. So a few years ago I came up with a delicious red-and-green salad that used rotisserie chicken and was perfect for holiday parties.
My original Rotisserie Chicken Christmas Salad was adapted from Chicken and Avocado Salad with Lime and Cilantro that’s been such a hit on the blog, and although the rotisserie chicken Christmas salad I created was delicious, I never liked the photos all that much. So I made the salad recently with Jake to take new photos. You know how I like to “improve” the recipes when I make them again, and when we made this we hit on the idea of adding a touch of Feta, which turned the salad into Rotisserie Chicken Christmas Salad with Avocado, Pepper, Feta and Lime.
There are plenty of ways to adapt this salad to your own taste. If you’re not fond of Feta, just leave it out and you’ll have the original salad. If you’re not a red pepper fan, just make the Chicken and Avocado Salad instead (although it won’t be red and green, sob!) And if you’re not a cilantro fan, I’d just use a generous amount of sliced green onions and skip the cilantro completely.
But please, please, please do try this salad if you haven’t tried it already. A couple of days ago I was working at the computer and I grabbed a small container of leftover salad from the fridge. And even though it had been in there for two days and I meant to eat it the day after we made it, I absolutely scarfed down the leftover salad and kind of wanted to stop everything and update the recipe immediately! And if you have some other ideas for fun red and green salads for the holidays, let us know about it in the comments!
Cut up enough rotisserie chicken to make about 4 cups. I made the chicken chunks rather large, take your choice on that. Chop up a large red bell pepper. Finely chop the cilantro and slice the green onions on the diagonal. Dice two avocados and toss with 1-2 tablespoons of lime juice.
Whisk together the mayo, lime juice, and Vege-Sal (or salt) to make the dressing. Cut up the Feta into small cubes (or crumble if you prefer.) Toss together the chicken, chopped red bell pepper, and sliced green onion. Toss the chicken mixture with the desired amount of dressing, then gently fold in the chopped cilantro. Then very gently fold in the Feta cubes and chopped avocado. You can season with a little salt if you’d like, but remember Feta is pretty salty if you’re using that.
Serve right away or chill for a few hours. This will keep in the fridge for 1-2 days, although the avocado gets softer in the fridge, and of course it’s best freshly made.
More of My Favorite Low-Carb Red and Green Foods for Christmas:
Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil Dressing
Shredded Chicken Salad with Green Olives, Celery, and Green Onion
Roasted Christmas Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts
Braised Green Beans with Garlic, Tomatoes, Olives, and Capers
Roasted Green Beans and Red Bell Pepper with Garlic and Ginger
Rotisserie Chicken Christmas Salad with Avocado, Pepper, Feta, and Lime
- 4 cups chopped or shredded rotisserie chicken (or cook 3-4 chicken breasts and cut up the meat)
- 1 large red bell pepper, chopped
- 1/2 cup sliced green onion
- 3/4 – 1 cup chopped cilantro (or use more green onion if you’re not a cilantro fan)
- 2 avocados, chopped
- 1-2 T fresh-squeezed lime juice, to toss with the avocado (I used my fresh-frozen lime juice)
- 1 cup Feta cubes (or use crumbled Feta if you prefer but I liked the symmetry of the chicken, avocado, and Feta all being cut in cubes.)
- Shred or chop enough rotisserie chicken to make 4 cups diced cooked chicken. (If you don’t have rotisserie chicken, just cook 3-4 trimmed chicken breasts in chicken stock or water over very low heat for about 15 minutes, cool, and cut up.)
- Chop the red bell pepper into pieces about 1/2 inch square. Cut up the avocado and toss with enough lime juice so all the pieces are coated.
- Thinly slice the green onion on the diagonal and finely chop the cilantro.
- Cut up the avocado and toss with enough lime juice so all the pieces are coated.
- Cut enough Feta to make about 1 cup of Feta cubes (if using)
- Whisk together the mayo, lime juice, and Vege-Sal (or salt), then taste to see if you want more lime or salt.
- Toss the chicken, chopped red bell pepper, and sliced green onion together in a bowl.
- Toss the chicken mixture with enough dressing to coat the ingredients.
- Then gently fold in the chopped cilantro.
- Very gently fold in the diced avocado and Feta cubes.
- Chill for a few hours or serve right away.
- This will keep for a day or two in the fridge, although I think it’s best the first day you make it.
This recipe was inspired by Chicken and Avocado Salad with Lime and Cilantro and created by Kalyn when she had rotisserie chicken in the fridge and Christmas party food on the brain.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this recipe is a low-carb ingredient, and this recipe would be approved for any phase of the South Beach Diet or other low-glycemic diets, and equally good for any type of low-carb eating plan. If you use homemade mayo this recipe could also be Paleo or Whole 30.
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