Keto chicken salad is a low carb chicken salad that can be enjoyed by itself or with any number of healthy food choices.
What’s more, this is a chicken salad recipe that is easy and versatile, making it a natural sensation for brunch.
This chicken salad recipe is sponsored in conjunction with #BrunchWeek. All opinions are our own.
Keto Chicken Salad
This low carb chicken salad is a mainstay in our kitchen.
It’s almost like a member of the family.
Fast and versatile, this low carb salad that is also a wonderful use of leftover chicken. And we make a lot of chicken recipes chez Platter Talk.
You can even use a rotisserie chicken with this chicken salad but its always best to use an organic source of protein when following a keto diet.
Feel free to add whatever fresh herbs you have handy.
Other delicious flavors for this keto salad can include chopped up fresh basil, oregano, or even thyme for a more savory flavor.
Once you mix the short list of ingredients, just add a couple of cups of shredded chicken to the bowl, and mix.
It’s that simple.
Once everything is mixed together for this easy chicken salad, 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 chicken salad tasted even better
Store this Chicken Salad for Later
You can keep this chicken salad 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.
Low Carb Wraps
Remember how I mentioned to you that this keto chicken salad 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.
This easy chicken salad has brunch written all over it.
Not everyone in my house is on a low carb Diet.
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!
I hope you give this keto chicken salad a try. You’ll be amazed at its ease and taste.
Thanks for reading Platter Talk, it means the world to us. -Dan
Keto Chicken Salad
- 3 cups Chicken Shredded
- 1/4 cup Mayonnaise
- 2 tbsp Mustard
- 2 tbsp Dill fresh, chopped
- 2 tbsp Italian parsley fresh, chipped
- 1/4 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.
Macro Percentage Breakdown:
- Calories: 284
- Carbs: 0%
- Proteitn 23%
- Fat 73%
Take a look at what the #BrunchWeek Bloggers are creating today!
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
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Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy
Platter Talk greatfully acknowledges the following sponsors for sponsoring Brunch Week: Dixie Crystals, Cabot Cheese, Sweets & Treats, Joyjolt and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for Brunch Week recipes. Finaly, a big thank you to the follwoing food blogs who generously contributed cookbooks to this give-away: Sarcastic Cooking, Sweet Phi, The Little Ferraro Kitchen , and Dessert for Two. All opinions are those of Platter Talk’s alone.