If you’re eating low-carb you will love this Keto Chicken Salad Recipe! It has tender chicken, avocado, boiled eggs, green onions and a creamy dressing flavored with lemon juice and Dijon mustard. It’s a creamy, cool salad that you can serve in lettuce wraps for a delicious low-carb meal.
If you’ve ever wondered if chicken salad is on the keto diet, I am happy to report making a low carb chicken salad recipe is really easy! My recipe meets keto diet requirements – if you’ve been looking for a new recipe, this is the best keto chicken salad. It’s delicious and full of flavor!
I love this keto chicken salad all year round for a low-carb lunch or dinner, but it’s especially nice during the summer when you want something cool. It’s loaded with good-for-you ingredients that will keep you feeling satisfied and happy! There’s nothing worse than having some low-carb dish and feeling hungry again after an hour. I can promise you won’t have that problem with this dish.
How to Make Keto Chicken Salad
- First, slice the avocado in half and set one half aside. Cut the other half into small chunks and place them in a bowl.
- Add the shredded chicken, onion, celery, eggs, and green onions to a large bowl.
- In a separate bowl, make the dressing – the other half of the avocado, mayo, lemon juice, mustard and garlic powder. The easiest way to combine the ingredients is with an immersion blender, but you can also do it by hand and mash and stir with a fork until smooth.
- Add the dressing to the chicken mixture and mix until well combined, then stir in the parsley.
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Storing Keto Chicken Salad
- Store keto chicken salad in an airtight container in the fridge for 1-3 days.
mel’s expert tips
- To make lettuce wraps, use either bibb lettuce or romaine leaves. They are sturdy enough to hold the salad without falling apart. You can also try low carb tortillas or your favorite keto bread to make a sandwich.
- For the chicken, I usually cook mine in the Instant Pot. I’ve included the instructions in the recipe card, but you can also use grilled chicken or rotisserie chicken.
- When we have chicken breasts for dinner, I usually make extra so I can have some on hand to make this chicken salad the next day. It’s a great way to use up leftovers!
Keto Chicken Salad Recipe
Ingredients
- 1 pound cooked chicken breasts* 2 breasts, shredded
- 1 avocado divided
- ½ cup red onion chopped
- 2 celery ribs chopped
- 2 hard boiled eggs chopped
- ¼ cup green onion chopped
- ⅓ cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- ½ teaspoon garlic powder
- ¼ cup chopped parsley
- Salt and pepper to taste
Instructions
- Place shredded chicken in a large bowl. Cut avocado in half, setting one half aside. Chop the other half and add to the bowl with chicken.
- Add chopped onion, celery, eggs, and scallions to the bowl.
- Combine the mayo, ½ avocado, lemon juice, mustard and garlic powder. You can mix by hand, but I find an immersion blender to work quite well. Add salt and pepper to taste.
- Add the mayo dressing to the bowl and mix until well combined. Mix in parsley.
- Chill in fridge for at least 30 minutes. Serve on a bed of bib lettuce, if desired. Or wrapped in a leaf of romaine.
Recipe Notes
Recipe Nutrition
Variations and Add-Ins:
- If you’re not a fan of mayonnaise, substitute the same amount of plain Greek yogurt. It will give the salad a tangier flavor, but it works really well.
- Do you like nuts in your chicken salad? This would taste great with some pecans, walnuts, or sliced almonds.
- Stir in some crumbled feta cheese – it adds a little bit of a creamy salty bite.
- Including some fresh dill and pickles adds a vinegar taste and a nice crunch!
- Mix in some grapes or dried cranberries for some sweetness.
- Add fresh veggies to your wrap like sliced bell peppers or cucumber.
Step-by-Step Photos
- Place shredded chicken and chopped ingredients in a bowl.
- Add dressing to the bowl and mix together.
- Serve chicken salad in a lettuce wrap.
