Keto Chicken Salad | The BEST, Easy, Low Carb Chicken Salad Recipe For Keto

Chicken salad lettuce wraps on parchment paper.

This is the BEST easy to make low carb Keto Chicken Salad Recipe! It’s creamy, tangy and absolutely delicious. Plus, it makes a great quick and simple keto lunch idea, and it’s perfect for meal prep too!



3 Cups (350g) cooked and shredded chicken breast – get it from rotisserie chickens or cook your own
1 Rib of celery (about 50g) sliced into “U” shaped pieces
2 Hard-boiled eggs, chopped
1/4 Cup (28g) Chopped pecans
1/2 Diced red onion (80g)
1/2 Cup (120g) mayonnaise
1 Tbsp (15g) Dijon mustard
½ tbsp (10g) fresh lemon juice
1 Tsp (5g) rice vinegar
1 Tsp fresh dill
salt and pepper to taste


3 Diced multi-colored mini peppers (85g)


  1. Shred 2 medium sized chicken breasts, and add it to a medium-sized bowl.
  2. Next chop the celery, eggs, and pecans, and add them to the bowl as well.
  3. Now, cut and dice the onion into tiny pieces, and add it to the bowl.
  4. Then, to that bowl add the mayo, mustard, vinegar, dill, salt and pepper. *If eating that day add the lemon juice as well. If not, add some fresh lemon juice to the salad right before serving.
  5. Mix all of the ingredients until they’re well combined.
  6. Once combined, chill for an hour – if the chicken is hot – or serve immediately if it’s cold.
  7. Store in a sealed contained in the fridge for up to 5 days.
  8. *NOTE: If making lettuce wraps, DO NOT PRE-MAKE them. You’ll want to make them, and serve immediately. Otherwise they’ll get soggy. And nobody likes a soggy lettuce wrap.

Meal Preping The Chicken Salad:

  1. Equally distribute the chicken salad between 5 meal prep containers.
  2. Add a lemon wedge to each container, and add the juice right before eating.
  3. If making lettuce wraps, keep the lettuce separate from the salad, and make the wraps “on-the-spot”.


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