This keto chicken salad is made with diced chicken, celery, grapes, and flaked almonds, all mixed with a creamy dressing! Low in carbs but full of flavor!
In a large mixing bowl, add your chicken, grapes, and celery and mix until combined. Add the mayonnaise and mix well. Add the remaining ingredients and mix until fully combined.
Serve immediately or cover and chill for two hours.
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!