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Chicken salad is one of those recipes where it's very easy to make a low-carb version. Its main ingredients are all low-carb.
As long as you don't add grapes, you're good! And this tasty keto chicken salad will only take you 15 minutes to make.
Almost every Sunday afternoon, I bake several chicken breasts. I can then use them during the week in many tasty recipes, such as keto enchilada casserole or stuffed poblano peppers.
One of my favorite uses for cooked chicken is this tasty salad (this Chinese chicken salad is another one that I really like).
I make it often for lunch, and I also make it when we go on a picnic. It's wonderfully flavorful, and it keeps well in the fridge for several days.
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- Ingredients
- Variations
- Keto Chicken Salad Instructions
- Expert tip
- Recipe FAQs
- Serving Suggestions
- Storing leftovers
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Ingredients
You'll only need a few simple ingredients to make this keto chicken salad. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Cooked chicken: I use diced cooked chicken breast. Rotisserie chicken works too - just make sure to remove the skin.
- Diced red onion: White or yellow onions would be a bit too sharp, but green onions are a good alternative.
- Diced celery: It adds some wonderful crunch and flavor to the salad.
- Chopped cilantro: If you're not a fan of cilantro, you can use parsley instead.
- Crumbled feta cheese: I'm lazy so I buy it crumbled. But it's not difficult to crumble (or dice) it yourself.
- Mayonnaise: I prefer avocado oil mayonnaise.
- Mustard: I recommend using Dijon mustard in this recipe. It's creamy and flavorful.
- Fresh lemon juice: Freshly squeezed has the best flavor.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the salad could end up too salty.
Variations
This is obviously a basic recipe, and you should feel free to add to it as you like. Good options that I tried and liked include ½ avocado, cubed, for flavor and creaminess, grated or diced hard-boiled egg, and chopped bacon.
Sometimes I add a handful of cherry tomatoes, as shown in the photos.
You can replace the mayonnaise with sour cream if you prefer. Whole milk Greek yogurt is also good in this recipe, but not as good as mayonnaise or sour cream. It's a bit too tangy.
Keto Chicken Salad Instructions
Making this salad is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Add the chicken, red onion, celery, cilantro, and feta to a medium bowl. Gently mix them together.
- Now, make the dressing. Simply whisk together mayonnaise, Dijon mustard, lemon juice, minced fresh garlic, salt, and pepper.
- The final step is to mix the dressing into the salad. That's it! I told you it was easy!
Expert tip
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 wonderful flavors to meld. I then stir it again before serving.
Recipe FAQs
How do you fix dry chicken salad?
Easy! Simply add an extra spoonful of a creamy ingredient such as mayonnaise, sour cream, or even Greek yogurt. You can also add a tablespoon of olive oil.
How can I prevent the salad from being watery?
The water is released when salt is added. It draws moisture from the other ingredients. In the ratios used here, there's actually very little risk of this happening.
But if you store the salad overnight and it seems too watery even after you've mixed it again, simply add a spoonful of mayonnaise, sour cream, or olive oil.
Is this a make-ahead recipe?
Yes. You can make it a few hours before you plan on serving it, cover, and store it in the fridge. Mix it again before serving.
Serving Suggestions
A tasty lunch staple, I usually serve this salad on a bed of shredded lettuce. It's also very good on 90-second bread, on a low-carb English muffin, or in a lettuce sandwich.
Of course, you can simply serve it on a plate and eat it with a knife and a fork! And the perfect drink to go with this salad? A refreshing glass of cucumber water!
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Give them a gentle stir before serving them.
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Recipe Card
Keto Chicken Salad
A simple recipe for a basic, tasty, and keto chicken salad. A lunch staple, I serve it on a bed of shredded lettuce or on low-carb bread.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 488kcal
Author: Vered DeLeeuw
Ingredients
Chicken Salad:
- 2 cups cooked chicken breast diced (10 oz)*
- 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
- ¼ teaspoon black pepper
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.
Video
Notes
*If you need to cook the chicken, use two (8 oz) 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 wonderful flavors to meld. I then stir it again before serving.
This is obviously a basic recipe, and you should feel free to add to it as you like. Tasty additions include ½ avocado, cubed, for flavor and creaminess, grated or diced hard-boiled egg, and chopped cooked bacon. Sometimes I add a handful of cherry tomatoes, as shown in the photos.
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Nutrition per Serving
Serving: 0.5recipe | Calories: 488kcal | Carbohydrates: 4g | Protein: 47g | Fat: 30g | Saturated Fat: 7g | Sodium: 729mg | Fiber: 1g | Sugar: 1g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
