Creamy Keto Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
282 kcal
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Course
Main Course
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Cuisine
British
Creamy Keto Chicken Salad
Description
Creamy Keto Chicken Salad features shredded chicken mixed thoroughly with diced celery, spring onions, and parsley, bound together by a dressing of mayonnaise, Dijon mustard, lemon juice, and garlic powder. The salad offers a crisp and fresh bite from the raw vegetables combined with the richness of the creamy dressing. The preparation requires no cooking beyond shredding already cooked chicken and finely chopping the vegetables, making it straightforward to assemble.
The balanced flavor profile combines the acidity from lemon juice and mustard with the mild garlic notes, complementing the savory chicken. The texture contrasts between the crunchy celery and tender chicken make it satisfying and refreshing.
This salad pairs well with lettuce leaves, cucumber slices, halved bell peppers, or keto-friendly crackers for a convenient low-carb option. It can be served chilled as a light lunch or side dish. Leftovers keep well in the refrigerator for up to 3 days but are not suitable for freezing.
Using pre-cooked chicken such as rotisserie or leftover roast chicken speeds preparation, and optional add-ins like bacon, avocado, chopped nuts, or fresh herbs can personalize the salad's flavor and texture.
Ingredients
- 1 pound chicken 4 cups, cooked and shredded
- ½ cup celery finely diced, 60g, 2 stalks
- ¼ cup spring onions chopped, green parts only, 25g, about 2 scallions
- ¼ cup parsley finely chopped, 15g, fresh
- ⅓ cup mayonnaise 80g
- 1 tablespoon Dijon mustard 16g
- 1 tbsp lemon juice 12g (½ lemon)
- 1 teaspoon garlic powder or 1 garlic clove, diced
Instructions
- Stir together all ingredients for the dressing: mayonnaise, garlic powder, lemon, mustard, salt and pepper.
- Chop the celery finely by slicing the stalk lengthways a few times, then chopping it into very small cubes. Chop the spring onions. Stir the chopped parsley, scallions and celery into the dressing.
- Shred the chicken using 2 forks. Option to cut into small cubes. Fold the shredded chicken into the salad.
- Refrigerate until ready to serve.
Notes
- The recipe yields 4 large servings of approximately 1 cup each with 5 grams net carbs per serving.
- Rotisserie chicken or leftover roast chicken can be used for convenience.
- Serve the salad in lettuce wraps, on cucumber slices, halved bell peppers, or keto-friendly breads and crackers.
- Optional additions include bacon, avocado, hard-boiled eggs, chopped nuts (pecans, walnuts, or almonds), fresh dill or cilantro, and red onions.
- The salad stores well in the fridge for up to 3 days but is not recommended for freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Total Carbohydrates | 2.3g | 1% |
| Protein | 26.1g | 52% |
| Fat | 18.4g | 28% |
| Saturated Fat | 2.8g | 14% |
| Fiber | 0.8g | 3% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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