This keto chicken salad recipe is the perfect fuss-free, low carb lunch or light dinner. It’s crunchy, creamy, sweet, and only 2 grams of net carbs per serving! Watch the video below to see how I make it in my kitchen.
In a large mixing bowl, add your chicken, grapes, and celery and mix until combined. Add the mayonnaise and mix well. Add the green onion, sliced almonds, salt, pepper, and dill, and mix until fully combined.
Serve immediately or cover and chill for two hours.
Video
Notes
* Approximately two small poached chicken breasts. You can also use a rotisserie chicken (breast thigh meat) or canned chicken breast (in spring water or brine). TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days. TO FREEZE: This recipe may be kept in the freezer for up to 2 months. Let it thaw overnight in the fridge the day before serving. TO MAKE AHEAD: Prepare the salad up to five hours in advance. This gives all the flavors to mesh well together and still taste fresh! Recipe variations
Add bacon. Fold in ½ cup of cooked and cooled chopped bacon and sprinkle extra on top before serving.
Add cheese. Like feta cheese, cheddar cheese, or gorgonzola cheese.
Add avocado. Fold in avocado chunks for extra richness and healthy fats.
Make it creamier. Replace half the mayonnaise with softened and whipped cream cheese.
Or make it tangier. Swap ¼ cup of mayonnaise for yellow or Dijon mustard.
Add some crunch. Swap out the sliced almonds for roughly chopped walnuts.
Lower the fat. Instead of using all mayonnaise, sub half of it with Greek or plain yogurt, and add an extra 1/2 teaspoon of salt (it'll still be keto friendly!).
Fold in some spices. Like curry powder or paprika, or double up on the fresh herbs.