Keto Chicken Salad
A delicious, low-carb chicken salad bursting with fresh flavors, perfect for quick meals and meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (preferably grilled or roasted)
- 1 cup celery, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
Dressing Ingredients
- 1/2 cup mayonnaise (you can use a low-carb version)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice for added freshness
- Salt and pepper to taste
- Optional: Fresh herbs like parsley or dill for garnish
Instructions
Preparation
- Prepare the Chicken: If you haven’t already cooked the chicken, grill or roast it until fully cooked. Let it cool and shred it into bite-sized pieces.
- Chop the Veggies: While the chicken is cooling, dice the celery, cucumber, and onion. The aim is to have a variety of textures, so don’t be afraid to chop them into different sizes.
Mixing
- Mix the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until well mixed, then season with salt and pepper to taste.
- Combine Ingredients: In the same bowl, add the shredded chicken, celery, cucumber, and onion. Stir gently to coat everything in the dressing, making sure not to break down the veggies too much.
Serving
- Taste Test: Give it a taste! Adjust seasoning if needed, and feel free to add fresh herbs for an extra burst of flavor.
- Serve: Transfer your Keto Chicken Salad to a serving dish or enjoy it immediately. It can be served on a bed of greens, in lettuce wraps, or simply on its own.
Notes
Leftover Keto Chicken Salad can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness. Serves well cold without reheating.