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.

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 keto chicken salad (I also highly recommend Thai chicken salad with peanut dressing, by the way). 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.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty 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.

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. Sir Kensington’s is a good brand.

Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.

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, or the salad could end up too salty.

How to make keto chicken salad

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Add the chicken, red onion, cilantro and feta to a medium bowl. Gently mix them together.

2. Whisk the remaining ingredients to make a tasty dressing.

3. Mix the dressing into the salad. That’s it! I told you it was easy!

Mayonnaise alternatives

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, I think. You can also use mashed avocado (or guacamole) and make delicious avocado chicken salad.

Optional additions to this salad

This is obviously a basic recipe, and you should feel free to add to it as you like. Celery is obvious – about 1/4 cup chopped adds a nice crunch. Other welcome additions are 1/2 avocado, cubed, for flavor and creaminess, and/or a grated or diced hard-boiled egg.

How to serve keto chicken salad

A tasty lunch staple, I usually serve it 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, there’s no law that says you can’t simply serve it on a plate and eat with a knife and fork!

How long can I keep leftovers?

You can keep them in the fridge, in an airtight container, for 3-4 days. Give them a gentle stir before serving them. 

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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 microwave bread.

Prep Time15 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: chicken

Servings: 2 servings

Calories: 455kcal

Author: Vered DeLeeuw

INGREDIENTS

Chicken Salad:

• 2 cups cooked chicken breast, diced (10 oz)*
• 1/4 cup diced red onion
• 2 tablespoons chopped cilantro
• 1/4 cup crumbled feta cheese

Dressing:

• 1/4 cup avocado oil mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

• In a medium bowl, mix the chicken breast cubes, red onion, 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 flavors to meld.

WATCH THE VIDEO:

NOTES

*If you need to cook the chicken, use two (8 oz) raw chicken breasts. Spray them with oil, lightly sprinkle with salt and pepper, and bake in a 450°F oven until cooked through, about 20 minutes.

NUTRITION INFO Most of our 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 may contain errors, so you should independently verify it. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes.

Nutrition Facts

keto Chicken Salad

Amount Per Serving

Calories 455 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Sodium 672mg29%

Carbohydrates 5g2%

Sugar 5g6%

Protein 43g86%

* Percent Daily Values are based on a 2000 calorie diet.

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