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montage of chicken salad variations

Keto Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 259kcal

Ingredients

  • 1/2 Cup Mayonnaise (note 1)
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Kosher Salt
  • 2 Cups Chicken Breast cooked and chopped
  • 1/2 Cup Almonds slivered
  • 1/2 Cup Celery minced
  • 1/4 Cup Red Onion minced
  • 1/2 Cup Fresh Parsley chopped

Instructions

  • Whisk together the mayonnaise, lemon juice, black pepper, and salt in a large mixing bowl.
  • Add everything else, and stir until well coated.
  • Eat with a spoon, inside a lettuce wrap or on top of an avocado. Enjoy!

Notes

  1. Mayonnaise - if looking for a lower fat (although slightly higher in carb) option, opt for keto Greek yogurt.
  2. Chicken - Any cooked/diced or shredded chicken will do here! Some options include:
    1. Poached chicken - Bring a large pot of water to a boil. Add chicken (make sure it's submerged in 1-2" of water). Place the lid on top, and bring the water back to a boil. Once boiling, remove the pan from heat and don't remove the lid for 20 minutes. Check internal temp before removing, cooked chicken will be done at 165 F.
    2. Leftover chicken
    3. Canned chicken - be sure to drain and flake with a fork
    4. Rotisserie chicken - shuck and remove any skin.
  3. Almonds - if you can't find slivered almonds, feel free to chop up blanched almonds, and use those instead.
  4. Nutritional information is based on 1 serving if you divide this recipe into 6 servings, which is about 1/2 cup:

Nutrition

Calories: 259kcal | Total Carbohydrates: 4g | Protein: 14g | Fat: 21g | Sodium: 380mg | Fiber: 2g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com