Go Back
Keto Chicken Salad

Keto Chicken Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings: 4
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 c cooked chicken, breast or thighs – shredded or cubed
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 celery stalk, finely diced
  • 1/4 cup red onion, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Optional: 2 tablespoons chopped dill pickles, 1 tablespoon fresh parsley

Equipment

  • Medium mixing bowl
  • Cutting board and knife
  • Measuring cups/spoons
  • Mixing spoon

Method
 

  1. Poach in simmering salted water for 15 minutes, or use cooked leftover rotisserie chicken. Cool and shred
  2. Chop/grate celery, onion and pickles (if using)
  3. In mixing bowl, whisk mayonnaise, mustard, lemon juice, garlic powder, salt and pepper until smooth
  4. If desired add chicken, celery, onion, and (if desired) parsley. Mix until evenly coated
  5. Refrigerate at least 20 minutes for flavors to marry

Notes

You can also use some Greek yogurt (unsweetened, full-fat) in place of some of the mayo for a more airy texture.
Top with chopped hard-boiled eggs or avocado if desired.
Cover and refrigerate for up to 4 days.
This chicken salad is creamy, full of flavor and can be customized to satisfy your taste preferences.