Keto chicken salad is a low-carb recipe that can be enjoyed by itself or with any number of healthy food choices.
A good way to use leftover chicken, you can make this in just 10 minutes!
This low-carb lunch is a mainstay in our kitchen. It’s almost like a member of the family. It’s one of our favorite ways to use leftover chicken. Depending on how you make it, chicken salad can easily be kept as a gluten-free and grain-free recipe as well.
What’s in it?
You can even use a rotisserie chicken with this.
Other delicious flavors for this easy lunch can include chopped-up fresh basil, oregano, or even thyme for a more savory flavor.
Once you mix the shortlist of ingredients, just add a couple of cups of shredded chicken to the bowl, and mix. It’s that simple.
How to make it
- Start with some chicken. You can roast your own, use a rotisserie chicken, or even use some from a can (which Scott loves but I can’t bring myself to try.)
- Shred it up in a bowl.
- In a separate bowl, combine the other ingredients.
- Combine the shredded chicken with the mayonnaise mixture and stir it together.
Once everything is mixed together for this healthy salad idea, seal it up and let it chill in the refrigerator for a couple of hours before serving. This will give all the ingredients a little time to become friends and make your salad tasted even better
Pro cooking tip
Be sure the chicken is completely cool before mixing this all together. For food safety reasons, never leave chicken sit out for more than 2 hours at room temperature.
If you are making your chicken, cook it until it reaches an internal temperature of 165°.
Substitutions and variations
One of the beautiful thing about chicken salad is all of the things you can add to it, and in many cases, still keep it as a keto recipe.
Some keto-friendly additives include:
If you don’t want to use mayonnaise, Greek yogurt is an excellent substitution for this.
Store it for later
You can keep this in the fridge for up to a week, but it’s very unlikely it will last that long. It’s usually gone by the next day at our house.
How to eat it
Remember how I mentioned to you that this keto recipe is extremely versatile? I wasn’t kidding.
Eat it out of the bowl (I won’t judge), use it as a stuffing for avocadoes, or tomatoes, or turn it into a beautiful and delicious low-carb wrap.
Not everyone in my house is on a low-carb diet. But that’s alright.
Our kids are huge sandwich eaters, and this recipe makes the best chicken salad sandwiches you can imagine.
I love using some whole grain bread when packing these in their lunch bags; they don’t even know it’s a healthy lunch!
Thanks for reading Platter Talk, it means the world to us.
If you don’t want to make your own, you can pick some of this up from your grocery deli. I suggest you jazz it up with some chopped bacon, cashews, raisins, or a little curry powder.
The FDA recommends that you not eat this beyond 3 to 5 days. Be sure to store it in an air-tight container in your refrigerator at 40° F. or less.
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Keto Chicken Salad
- 3 cups Chicken Shredded
- ¼ cup Mayonnaise
- 2 tbsp Mustard
- 2 tbsp Dill fresh, chopped
- 2 tbsp Italian parsley fresh, chipped
- ¼ cup Green onion chopped
- salt and pepper to taste
- Combine mayonnaise, mustard, dill, and parsley in a medium-size mixing bowl.
- Add the chicken and stir in the green onions. Add salt and pepper to taste and mix well.
- Cover and chill for two hours before serving, for optimal flavor.
- Calories: 284
- Carbs: 0%
- Proteitn 23%
- Fat 73%