15-Minute Keto Chicken Salad

Name: 15-Minute Keto Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 cups Cooked Chicken Breast; ¼ cup red onion; ¼ cup celery; 2 tablespoons cilantro; ¼ cup feta cheese; ¼ cup mayonnaise; 1 tablespoon Dijon mustard; ½ tablespoon fresh lemon juice; ½ teaspoon garlic; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
2 servings
Calories
488 kcal
Course
Main Course
Cuisine
American

15-Minute Keto Chicken Salad

Winston Campbell

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This 15-minute keto chicken salad features onions, celery, feta cheese, and cilantro. The creamy dressing is wonderfully flavorful!

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Ingredients

Servings

Chicken Salad:

2 cups Cooked Chicken Breast diced; 10 ounces
¼ cup red onion diced
¼ cup celery diced
2 tablespoons cilantro chopped
¼ cup feta cheese crumbled

Dressing:

¼ cup mayonnaise
1 tablespoon Dijon mustard
½ tablespoon fresh lemon juice
½ teaspoon garlic minced
¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
¼ teaspoon black pepper

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Instructions

In a medium bowl, mix the chicken breast cubes, red onion, celery, cilantro, and feta.
In a small bowl, whisk the mayonnaise, Dijon mustard, lemon juice, minced garlic, kosher salt, and black pepper.
Pour the dressing on the chicken salad and mix well to combine.
Serve immediately, or chill for an hour to allow the flavors to meld. Mix again before serving.

Notes

If you need to cook the chicken, use two 8-ounce raw chicken breasts. Spray them with oil, lightly sprinkle them with salt and pepper, and bake them in a 450°F oven until cooked through, for about 20 minutes.
While you can certainly serve this salad as soon as it's ready, I like to let it rest for just a little while (15 minutes or so) at room temperature, allowing the flavors to meld. I then stir it again before serving.
This is a basic recipe, and you should feel free to add to it as you like. Tasty additions include ½ cubed avocado, grated or diced hard-boiled egg, and chopped cooked bacon. Sometimes, I add a handful of cherry tomatoes, as shown in the photos on this page.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Give them a gentle stir before serving them. I don't recommend freezing this salad.

Nutrition Information

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Serving 0.5recipe Calories 488kcal (24%) Carbohydrates 4g (1%) Protein 47g (94%) Fat 30g (46%) Saturated Fat 7g (35%) Sodium 729mg (30%) Fiber 1g (4%) Sugar 1g (2%)