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.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes

Total Time 15 minutes

Servings 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.

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