This keto chicken salad recipe is a simple, delicious low carb lunch that is on the table in just 10 minutes. Serve it in a lettuce wrap, on cucumber slices or low carb bread.
This creamy low carb chicken salad is one of my go-to easy lunch recipes. In fact, it also works well as a light dinner!
Just like my keto egg salad, it is filling and satisfying, high in protein and just 1.5g net carbs per portion.
In fact, this salad tastes just like a classic chicken salad since all the ingredients are naturally low in carbs anyway.
Of course, it does not contain fruit such as grapes, dried cranberries or mandarin slices (my grandma's secret ingredient).
I encourage you to use a keto mayonnaise with either avocado oil or olive oil. This is much healthier than regular mayo which use inflammatory vegetable oils. You can buy these ready-made or make your own like I did.
I love that you can prepare the salad ahead and simply chill it in the fridge. Once the flavors have mingled a little, it tastes even better.
Look out for all the recipe variations further down - I am giving you 10 recipes in one!
🌟 Why You'll Love This Recipe
- Packed with flavor
- Creamy texture
- Ready in 10 minutes
- Easy recipe, great for meal prep
- Naturally gluten-free and high in protein
- Sugar-free, low carb and keto friendly
Here are the ingredients you'll need:
- Shredded cooked chicken - I used chicken breasts, which I cooked in my Instant Pot. Chicken thighs work well too. More options are using leftover meat from a roasted chicken or simply buy a rotisserie chicken. Just don't use the skin.
- Mayonnaise - This can be a shop-bought mayonnaise, ideally with avocado oil or olive oil. I made a quick homemade keto mayonnaise.
- Mustard - My go-to is Dijon mustard.
- Lemon - Fresh lemon juice gives a nice lift.
- Salt and black pepper - to taste
- Parsley - Either curly or flat leaf parsley.
- Garlic powder - Or use 1 finely chopped garlic clove.
- Green onions - I prefer using only the green parts of the spring onions (scallions). They are milder in taste.
- Celery - Be sure to chop this very finely. I enjoy the crunch it adds.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Stir together all ingredients for the dressing in a large mixing bowl: mayonnaise, garlic powder, lemon, mustard, salt and pepper.
Step 2: Mix in the vegetables and herbs - chopped parsley, scallions and celery.
Step 3: Fold in the shredded chicken.
Chill the salad before serving. This gives the flavors time to mingle.
Below are ideas how you can change the flavor or texture of the salad while keeping it low carb:
Coronation chicken: Omit the mustard and parsley. Add 2 teaspoons mild curry powder and a pinch of cinnamon plus 2-3 sun-dried tomatoes instead of the traditional mango chutney for sweetness. My sugar-free dried cranberries could work well in place of raisins.
Soft and creamy: Omit the celery and add chopped hard-boiled eggs or avocado.
Crunchy: Chopped bacon, pickles or nuts such as pecans, almonds or walnuts.
Mediterranean: Add mozzarella or feta cheese, black olives and fresh basil.
Herby: Add fresh dill or cilantro (coriander).
Vegetables: Finely chopped bell peppers, red onions, fennel or cucumbers (scrape out the soft inside part so the salad does not get watery).
Make it lighter: To reduce the fat content, swap half of the mayonnaise for Greek yoghurt.
I like to put this chicken salad on a salad leaf and eat it like a sandwich. This is also called a lettuce wrap. Romaine works well because it is sturdy.
It is equally delicious spooned on cucumber slices or in hollowed out tomatoes or halved bell peppers.
Of course, you can also spread it on keto bread or eat it with keto crackers. Here are more ideas:
Keto chicken salad keeps well in an airtight container in the fridge for up to 3 days.
Refrigerating the salad actually makes it taste even better. It gives the flavors time to meld.
I don't recommend to freeze it. Mayonnaise does not freeze well.
Here are more keto salad recipes to try:
- Easy Keto Caesar Salad30 Minutes
- Cauliflower Tabbouleh Salad (Keto)15 Minutes
- Cauliflower Keto Potato Salad25 Minutes
- Low Carb Keto Coleslaw (No Mayo)10 Minutes
And here is a selection of my favorite keto chicken recipes:
- Keto Lemon Chicken20 Minutes
- Crispy Keto Chicken Nuggets35 Minutes
- Keto Chicken Tikka Masala45 Minutes
- Low Carb Chicken Teriyaki25 Minutes
Tried this recipe? Give it a star rating below!
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Creamy Keto Chicken Saladfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 pound cooked and shredded chicken 4 cups
- ½ cup celery finely diced, 60g, 2 stalks
- ¼ cup spring onions chopped, green parts only, 25g, about 2 scallions
- ¼ cup fresh parsley finely chopped, 15g
- ⅓ cup mayonnaise 80g
- 1 tablespoon Dijon mustard 16g
- 1 tbsp lemon juice 12g (½ lemon)
- 1 teaspoon garlic powder or 1 garlic clove, diced
- Stir together all ingredients for the dressing: mayonnaise, garlic powder, lemon, mustard, salt and pepper.
- Chop the celery finely by slicing the stalk lengthways a few times, then chopping it into very small cubes. Chop the spring onions. Stir the chopped parsley, scallions and celery into the dressing.
- Shred the chicken using 2 forks. Option to cut into small cubes. Fold the shredded chicken into the salad.
- Refrigerate until ready to serve.
- hard-boiled egg
- chopped nuts (pecans, walnuts or almonds)
- Fresh dill or cilantro
- red onions
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Perfect, made it for the weekend. Husband kept going back for more.