15-Minute Keto Chicken Salad
This 15-minute keto chicken salad features onions, celery, feta cheese, and cilantro. The creamy dressing is wonderfully flavorful!
Servings 2 servings
Calories 488kcal
Ingredients
Chicken Salad:
- 2 cups cooked chicken breast diced; 10 ounces
- 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 or a pinch of any other 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. Mix again before serving.
Video
Notes
- If you need to cook the chicken, use two 8-ounce 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 flavors to meld. I then stir it again before serving.
- This is a basic recipe, and you should feel free to add to it as you like. Tasty additions include ½ cubed avocado, grated or diced hard-boiled egg, and chopped cooked bacon. Sometimes, I add a handful of cherry tomatoes, as shown in the photos on this page.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Give them a gentle stir before serving them. I don't recommend freezing this salad.
Nutrition
Serving: 0.5recipe | Calories: 488kcal | Carbohydrates: 4g | Protein: 47g | Fat: 30g | Saturated Fat: 7g | Sodium: 729mg | Fiber: 1g | Sugar: 1g
