If you’re craving something creamy and comforting but want to stay on track, look no further. This Keto Chicken Salad is the ultimate solution for your busy schedule.
It takes just 10 minutes to throw together. You get all the flavor with almost zero carbs. It is a total lifesaver for quick spring lunches.
Why You’ll Make This Keto Chicken Salad Again
This recipe is a staple for a reason. It is reliable, filling, and fits perfectly into a healthy reset routine. You won’t feel like you are missing out on anything.
It is specifically designed to keep you in ketosis. With only 1 net carb per serving, it is a metabolic win. Plus, it stays fresh in the fridge all week long.
How This Comes Together
Making this dish is incredibly straightforward. You just whisk the dressing and toss the chicken. Using pre-cooked or rotisserie chicken makes this effortless for beginners. There is no actual cooking required for this recipe.
What You’ll Need
You likely have most of these simple pantry staples already. Fresh herbs make a massive difference here.
- 3 cups shredded cooked chicken (breast or thigh)
- 1/2 cup avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped green onions
- 1 tablespoon fresh dill, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-By-Step Directions
- In a large mixing bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until the emulsion is smooth.
- Fold in the minced fresh dill, diced celery, and chopped green onions into the dressing base.
- Add the shredded cooked chicken to the bowl.
- Using a spatula or large spoon, toss the chicken thoroughly until every piece is evenly coated with the dressing.
- Taste and adjust salt or pepper if necessary.
- Serve immediately inside lettuce cups or refrigerate in an airtight container for up to 5 days.
How To Serve It
This salad looks beautiful served in crisp butter lettuce cups. You can also scoop it onto cucumber slices for a crunchy snack. For a full meal, serve it over a bed of mixed greens. It is the perfect high-protein lunch for your workday.
Leftovers & Storage
This salad stores beautifully in the refrigerator. Place it in an airtight container immediately. It will stay fresh for up to five full days. Give it a quick stir before eating to redistribute the dressing. Do not freeze this dish as the mayo will separate.
Make It Even Better (Pro Tips)
- Don’t skip the fresh lemon juice for that essential brightness.
- Pat your celery dry after washing to avoid a watery salad.
- Use high-quality avocado oil mayo for the best healthy fats.
- Use a store-bought rotisserie chicken to save maximum time.
- Pack this in a cooler for a fresh spring picnic.
- Let the salad chill for 30 minutes to let flavors meld.
- Chop the chicken finely if you prefer a spreadable texture.
Easy Ways To Change It Up
- Add crushed pecans or walnuts for an extra fatty crunch.
- Mix in some chopped crispy bacon for a smoky flavor.
- Swap the dill for fresh cilantro and add lime juice.
- Add a dash of hot sauce for a spicy kick.
Quick Questions
Can I use canned chicken?
Yes, you can use canned chicken in a pinch. Just make sure to drain it very well first. Shred it further with a fork for the best texture.
Is this recipe dairy-free?
It sure is! By using avocado oil mayonnaise, you keep this recipe dairy-free and keto-friendly. Always check your mustard label just in case.
I know you are going to love how easy this is. It makes healthy eating feel like a breeze. Give it a try this week!
— Ethan
Creamy Keto Chicken Salad
Ingredients
Method
- In a large mixing bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until the emulsion is smooth.
- Fold in the minced fresh dill, diced celery, and chopped green onions into the dressing base.
- Add the shredded cooked chicken to the bowl.
- Using a spatula or large spoon, toss the chicken thoroughly until every piece is evenly coated with the dressing.
- Taste and adjust salt or pepper if necessary.
- Serve immediately inside lettuce cups or refrigerate in an airtight container for up to 5 days.
