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    Home » Chicken and Poultry Recipes » Keto Chicken Salad

    Keto Chicken Salad

    Last updated: Dec 4, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Chicken salad is one of those recipes where it's very easy to make a keto version. Its main ingredients are all low-carb.

    As long as you don't add grapes, you're good! And it will only take you 15 minutes to make.

    Keto chicken salad served in a red bowl.

    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. 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make a 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.

    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.

    Instructions

    How to make a low-carb chicken salad? It's so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Add the chicken, red onion, 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!

    A photo collage showing the steps for making a low-carb chicken salad.

    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.

    Frequently asked questions

    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 to prevent my chicken 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.

    Variations and substitutions

    This is obviously a basic recipe, and you should feel free to add to it as you like. Celery is obvious - about ¼ cup, chopped, adds a nice crunch. Other welcome additions are ½ avocado, cubed, for flavor and creaminess, grated or diced hard-boiled egg, and chopped bacon.

    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.

    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, there's no law that says you can't simply serve it on a plate and eat with a knife and fork!

    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. 

    Keto chicken salad served in a red bowl.

    Related recipes

    • Thai Chicken Salad
    • Avocado Chicken Salad
    • No-Mayo Chicken Salad
    • Cobb Salad

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Chicken Salad
    4.96 from 75 votes
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    15-Minute 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 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 455kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Chicken Salad:

    • 2 cups cooked chicken breast diced (10 oz)*
    • ¼ cup diced red onion
    • 2 tablespoons chopped cilantro
    • ¼ cup crumbled feta cheese

    Dressing:

    • ¼ cup avocado oil mayonnaise
    • 1 tablespoon Dijon mustard
    • ½ tablespoon fresh lemon juice
    • ½ teaspoon minced fresh garlic
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ 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.
    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. Celery is obvious - about ¼ cup, chopped, adds a nice crunch. Other welcome additions are ½ avocado, cubed, for flavor and creaminess, grated or diced hard-boiled egg, and chopped bacon.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost 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 the carb count excludes sugar alcohols. 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 455kcal | Carbohydrates: 5g | Protein: 43g | Fat: 26g | Saturated Fat: 6g | Sodium: 672mg | Sugar: 5g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
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    About the Author

    Vered Deleeuw 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.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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