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Keto Chicken Salad

Keto Chicken Salad

Keto Chicken Salad is a low-carb, high-protein dish made with tender chicken, creamy mayo, and crunchy veggies. It's perfect for quick lunches, meal prep, and staying on track with your keto goals.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked Chicken Breast (Shredded Or Cubed)
  • ½ cup Mayonnaise (Sugar-Free)
  • 1 tbsp Dijon Mustard
  • 1 stalk Celery (Chopped)
  • 2 tbsp Red Onion (Finely Chopped)
  • 1 tsp Lemon Juice
  • Salt and Pepper To Taste
  • Optional: 1 boiled egg (chopped), 1 tbsp chopped fresh parsley, 1 tbsp chopped pickles

Equipment

  • 1 Mixing Bowl
  • 1 Chopping Board
  • 1 Knife
  • 1 Fork Or Spoon
  • 1 Pot (If Boiling Chicken)

Method
 

  1. Cook the Chicken (If Needed):Boil or bake chicken breasts until fully cooked (internal temperature of 165°F), then allow to cool and shred or cube.
  2. Prepare Vegetables:Finely chop celery and red onions. Set aside.
  3. Mix the Base:In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until creamy.
  4. Add Chicken and Veggies:Add shredded chicken, chopped celery, and onions into the bowl with the dressing.
  5. Combine Thoroughly:Stir everything together until the chicken is well coated with the mayo mixture.
  6. Add Optional Ingredients:Mix in boiled egg, parsley, or pickles for extra flavor if desired.
  7. Chill and Serve:Let the salad rest in the fridge for at least 10 minutes before serving to let the flavors meld.

Notes

  • Use rotisserie chicken for a quicker version.
  • Add a little paprika or garlic powder for extra flavor.
  • Store in an airtight container in the fridge for up to 3 days.
  • Serve in lettuce wraps or over mixed greens for a low-carb lunch.
  • Use avocado mayo or Greek yogurt for a twist.