15 Minute Keto Chicken Salad

As long as you don’t add grapes, you’re good! And it will only take you 15 minutes to make. Almost every Sunday afternoon, I bake several chicken breasts. I can then use them during the week in many tasty recipes, such as keto enchilada casserole or stuffed poblano peppers. One of my favorite uses for cooked chicken is this tasty salad. I make it often for lunch, and I also make it when we go on a picnic. It’s wonderfully flavorful, and it keeps well in the fridge for several days.

Ingredients

You’ll only need a few simple ingredients to make a keto chicken salad. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Cooked chicken: I use diced cooked chicken breast. Rotisserie chicken works too - just make sure to remove the skin. Diced red onion: White or yellow onions would be a bit too sharp, but green onions are a good alternative. Chopped cilantro: If you’re not a fan of cilantro, you can use parsley instead. Crumbled feta cheese: I’m lazy so I buy it crumbled. But it’s not difficult to crumble (or dice) it yourself. Mayonnaise: I prefer avocado oil mayonnaise. Sir Kensington’s is a good brand. Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. Fresh lemon juice: Freshly squeezed has the best flavor. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.

Instructions

How to make a low-carb chicken salad? It’s so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Add the chicken, red onion, cilantro, and feta to a medium bowl. Gently mix them together. Now, make the dressing. Simply whisk together mayonnaise, Dijon mustard, lemon juice, minced fresh garlic, salt, and pepper. The final step is to mix the dressing into the salad. That’s it! I told you it was easy!

Expert tip

While you can certainly serve this salad as soon as it’s ready, I like to let it rest for just a little while (15 minutes or so) at room temperature, allowing the wonderful flavors to meld. I then stir it again before serving.

Frequently asked questions

Variations and substitutions

This is obviously a basic recipe, and you should feel free to add to it as you like. Celery is obvious - about ¼ cup, chopped, adds a nice crunch. Other welcome additions are ½ avocado, cubed, for flavor and creaminess, grated or diced hard-boiled egg, and chopped bacon. You can replace the mayonnaise with sour cream if you prefer. Whole milk Greek yogurt is also good in this recipe, but not as good as mayonnaise or sour cream. It’s a bit too tangy, I think.

Serving suggestions

A tasty lunch staple, I usually serve this salad on a bed of shredded lettuce. It’s also very good on 90-second bread, on a low carb English muffin, or in a lettuce sandwich. Of course, there’s no law that says you can’t simply serve it on a plate and eat with a knife and fork!