Creamy Keto Chicken Salad

Here’s my go-to keto chicken salad recipe, with tender shredded chicken, fresh crunchy celery, and a creamy mayo dressing that’s perfectly seasoned with herbs and a touch of mustard.

This chicken salad has become my lunchtime lifesaver since I started eating low-carb. I make a big batch every Sunday, and it keeps me satisfied all week long. Perfect for a quick lunch or an easy dinner, wouldn’t you agree?

What Kind of Chicken Should I Use?

For chicken salad, you’ve got several good options that’ll work great. Rotisserie chicken from the grocery store is a super convenient choice and adds nice flavor, or you can cook your own chicken breasts or thighs – both work equally well. If you’re cooking the chicken yourself, I recommend poaching or baking boneless, skinless pieces since these methods keep the meat moist and tender. Just make sure your chicken is completely cooled before shredding it and mixing it into your salad. You can even cook extra chicken earlier in the week and save some specifically for this salad.

Options for Substitutions

This keto chicken salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Shredded chicken: You can use canned chicken, rotisserie chicken, or even swap in canned tuna or turkey if that’s what you have on hand. Just make sure to drain it well.
• Pecans: Any low-carb nuts work great here – try walnuts, almonds, or macadamia nuts. You can also leave them out if you’re not a fan of nuts.
• Dill pickles: Sweet pickles aren’t keto-friendly, but you could use cucumber for crunch, or swap in celery for a similar crispy texture.
• Mayonnaise: Feel free to use any keto-friendly mayo alternative like mashed avocado or a mix of mayo and sour cream. Just keep in mind avocado will change the color slightly.
• Fresh dill: If you don’t have fresh dill, use 1/3 teaspoon dried dill instead. You could also try fresh parsley or chives for a different flavor.
• White vinegar: Apple cider vinegar or lemon juice work just as well to add that bit of tang to the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake when making keto chicken salad is using warm chicken, which can cause the mayonnaise to separate and become oily – always let your cooked chicken cool completely before mixing with other ingredients. A common error is over-mixing the salad, which can turn your chicken into mush; instead, fold the ingredients together gently until just combined. To keep your salad from becoming watery, make sure to pat your diced pickles dry with paper towels before adding them, and if you’re meal prepping, store the pecans separately to maintain their crunch. For the best flavor development, let the salad chill in the refrigerator for at least an hour before serving, allowing all the ingredients to meld together perfectly.

What to Serve With Keto Chicken Salad?

This protein-packed chicken salad is super flexible when it comes to serving options that keep things low-carb! For a quick lunch, try scooping it onto fresh lettuce leaves – butter lettuce or romaine hearts work great as natural wraps. If you’re feeling fancy, hollow out half an avocado and fill it with the chicken salad, or pile it on cucumber slices for a refreshing crunch. You can also serve it alongside some keto-friendly sides like cheese crisps, sliced bell peppers, or celery sticks for extra crunch and color. For those who aren’t strictly following keto, this chicken salad is just as good stuffed into a low-carb wrap or served with some almond flour crackers.

Storage Instructions

Keep Fresh: This keto chicken salad stays good in the fridge for 3-4 days when stored in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since the mayo might separate a bit.

Make Ahead: This is a perfect meal prep recipe! You can make it on Sunday and enjoy it for lunch throughout the week. If you’re planning ahead, you might want to add the pecans just before serving to keep them crunchy. The rest of the ingredients hold up great in the fridge.

Pack for Lunch: When taking this chicken salad to work or on a picnic, pack it in a chilled container or with an ice pack to keep it food-safe. I like to bring some extra lettuce leaves or low-carb crackers separately to keep everything fresh and crisp until lunchtime.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 60-70 g
• Carbohydrates: 10-15 g

Ingredients

• 2 cups shredded cooked chicken
• 2 large hard-boiled eggs, chopped
• 1/4 cup diced dill pickles
• 1/4 cup chopped pecans
• 1/4 cup finely chopped yellow onion
• 1/2 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• 1 teaspoon fresh dill
• Salt and pepper to taste

Step 1: Prepare the Sauce Mixture

In a mixing bowl, add all the ingredients except for the chicken.

Stir well to ensure everything is thoroughly combined into a smooth, even sauce.

This mixture will serve as the delicious coating for your chicken.

Step 2: Coat the Chicken

Add the chicken to the prepared sauce mixture in the bowl.

Stir well to ensure the chicken pieces are evenly coated, allowing the flavors to adhere to the chicken surfaces thoroughly.

Step 3: Adjust Seasoning

Taste the mixture, and add salt and pepper to suit your preference.

Stir again to incorporate any additional seasoning you may have added, ensuring an even distribution of flavor throughout the dish.

Step 4: Chill and Serve

For the best flavor results, cover the bowl and allow the mixture to chill in the refrigerator for about 1 hour before serving.

This will help meld the flavors together, enhancing the overall taste of the dish.

Once chilled, serve and enjoy your well-flavored chicken dish!