This low-carb chicken salad is packed full of goodies to add major flavor. Keto chicken salad is a favorite for lunch whether it’s eaten with a fork, in a lettuce wrap, or spooned on top of sliced cucumber.
Keto Chicken Salad Recipe by KARLY CAMPBELL
When the sun finally starts peaking out and the weather finally starts warming up, immediately start thinking of lazy summer days and firing up the grill.
Summer food is the best food if you ask!
We do a lot of simple lunches, especially during hot summer months when we don’t want mess with the oven.
This low-carb chicken salad is a summer staple for us, but we do eat it all year long. It’s hard to resist since load it up with all kinds of goodies.
Chicken Salad Ingredients:
This keto chicken salad is absolutely packed with all of my favorite things! Like lots of flavor and texture in this chicken salad.
You’ll need shredded chicken, mayonnaise, mustard, hard-boiled eggs, dill pickles, minced onion, chopped pecans, fresh dill, vinegar, and salt and pepper.
Feel free to sub in sunflower seeds or sliced almonds for the pecans.
Dill relish in place of chopped pickles but check for hidden sugars as a lot of relishes contains sugar.
How to make:
We often start with a rotisserie chicken from the store to keep it really easy, but if you have an Instant Pot, it works perfectly for cooking chicken to shred.
Just pop in a couple of pounds of chicken breasts or thighs with a cup of broth and use the poultry setting for 15 minutes. Always do a full natural release to ensure the meat is tender. It seems to get tough if your quick release.
You can also throw your chicken in a slow cooker and cook it on low for around 3 hours and then shred it with a couple of forks.
Let your chicken cool completely before mixing together your chicken salad.
Stir together the mayonnaise, mustard, pickles, pecans, onion, dill, and vinegar, and then toss in the shredded chicken.
Give it a taste and add salt and pepper as needed.
This tastes best after it’s had at least an hour to chill out in the fridge.
Store tightly covered for 3-5 days.
Low carb chicken salad:
Everything in this chicken salad recipe is low carb, but traditionally chicken salad is served between bread.
Low Carb Chicken Salad
- 2 cups cooked, shredded chicken
- 2 boiled eggs, chopped
- 1/4 cup chopped dill pickles
- 1/4 cup chopped pecans
- 1/4 cup minced yellow onion
- 1/2 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white distilled vinegar
- 1 tsp fresh dill
- Salt and pepper, to taste
- Add everything but the chicken to a mixing bowl and stir well to combine.
- Add the chicken to the mixture and stir well to coat.
- Taste and add salt and pepper, as desired.
- Chill for 1 hour before serving for best flavor.