Keto Chicken Salad | The BEST, Easy, Low Carb Chicken Salad Recipe For Keto
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!
Author:The Diet Chef
Prep Time:15 Minutes
Cook Time:0 Minutes
Total Time:15 minutes
Yield:5 Large Cups 1x
Category:Lunch / Meal Prep
Cuisine:Keto Low Carb
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)
Shred 2 medium sized chicken breasts, and add it to a medium-sized bowl.
Next chop the celery, eggs, and pecans, and add them to the bowl as well.
Now, cut and dice the onion into tiny pieces, and add it to the bowl.
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.
Mix all of the ingredients until they’re well combined.
Once combined, chill for an hour – if the chicken is hot – or serve immediately if it’s cold.
Store in a sealed contained in the fridge for up to 5 days.
*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.