Keto Chicken Salad
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.
Servings 8 servings
Calories 192kcal
Ingredients
- 2 cups chicken breast cooked and cubed * See notes
- 1/4 cup red grapes halved
- 3 stalks celery chopped
- 3/4 cup mayonnaise
- 2 green onions chopped
- 1/4 cup sliced almonds
- 1 teaspoon salt to taste
- 1/2 teaspoon pepper
- 1 teaspoon dill optional
Instructions
- 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!
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 2g | Protein: 8g | Fat: 17g | Sodium: 480mg | Potassium: 201mg | Fiber: 1g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 1g