Description
Keto chicken salad combines crisp greens with succulent protein for a low-carb lunch sensation. Fresh ingredients and zesty dressing create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 3–4 boneless, skinless chicken breasts (about 1 pound / 454 grams)
Fresh Vegetables and Herbs:
- 1 cup finely chopped celery
- 1 small red onion, diced
- 1/4 cup fresh parsley, chopped
Dressing and Seasonings:
- 1/2 cup full-fat mayonnaise
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Roast chicken breasts at 375F (190C) on a lined baking sheet for 25-30 minutes until internal temperature reaches 165F, ensuring thorough cooking.
- Allow chicken to rest for 5 minutes, then carefully shred into uniform, bite-sized pieces using two forks.
- Finely dice celery and red onion into consistent, small fragments to distribute flavor evenly throughout the salad.
- Create a creamy base by whisking mayonnaise and Dijon mustard together in a spacious mixing bowl.
- Incorporate shredded chicken, chopped vegetables, and freshly minced parsley into the mayo mixture, stirring gently to combine all ingredients.
- Season the salad with salt and freshly ground black pepper, tasting and adjusting seasoning as needed for balanced flavor profile.
- Refrigerate the chicken salad for a minimum of 30 minutes to allow flavors to meld and develop a more cohesive taste.
- Serve chilled, nestled in crisp lettuce leaves or accompanied by raw vegetable sticks for a refreshing, low-carb meal option.
Notes
- Prep chicken ahead by baking multiple breasts and storing in the refrigerator for quick meal assembly throughout the week.
- Use Greek yogurt instead of mayonnaise for a protein-packed, lower-fat alternative that maintains creamy texture.
- Swap fresh herbs like dill or chives for parsley to create unique flavor variations and keep the salad interesting.
- Add chopped nuts like almonds or pecans for extra crunch and healthy fat boost, enhancing the keto-friendly profile of the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 75 mg