Keto Chicken Salad

Hey friends! Qu’es ce que sup? I hope you are enjoying the summer time. For us who live in the northern hemisphere, we know and appreciate the fleeting beauty of summer. It makes the months of June, July, August and September so special.

One thing I don’t like to do during summer is cook complicated, time & energy consuming dishes. Turning on the oven turns my apartment into a sauna.

That is why I am putting more focus on cold dishes, like this amazing Keto Chicken Salad.

How to make Keto Chicken Salad

Chicken Salad is perhaps one of the most iconic North American dishes out there. For someone like me, a person who has an aversion of salad in general, and who used to think that salads are a waste of time, I believe that chicken salad is one of the greatest things one can eat.

That said, this is not your typical American chicken salad. I am from the Mediterranean, and I like to use veggies and flavors that are familiar to me. Here are the ingredients I used in my low-carb chicken salad:

Boneless Skinless Chicken Breast: In this dish, I prefer chicken breast to boneless skinless chicken thighs. I know that the thighs have a higher fat content, but I don’t feel that dish this needs the extra fat. Chicken breast chunks tend to absorb the salad dressing better and be more filling in my opinion.

Red Pepper: I love red peppers. They add a lot of character to this dish and are loaded with vitamins (A & E) and other key nutrients. Check out the benefits of Bell Peppers right here.

Small Sweet Onion: The name says it all. Onions are a fantastic flavor builder and add a nice kick to dish salad. If you can’t stomach raw onions, you can substitute these with green onions or shallots.

Italian Parsley: parsley is a natural companion to this salad. They are loaded with chlorophyll, which is a natural deodorant and a powerful anti-aging nutrient. I add it for flavor. The health benefits are all bonus.

Stone ground Dijon mustard: You don’t need to use a mustard that is this fancy, but I highly recommend it. The flavor is great, it’s minimally processed and will last you for a long time (a little goes a long way).

Homemade mayo: You can tell that my mayonnaise is homemade. I ran out of Hellman’s on photo shoot day, and made a quick mayonnaise for the salad. Whether you make your own mayo, or buy it at the store, you can’t really go wrong with this ingredients. Unless you use Miracle Whip. Never use Miracle Whip.

Apple cider vinegar: the best and lightest tasting vinegar for this salad.

Spices, herbs and condiments: I used smoked paprika – because I love the smokey taste -, black pepper, salt and dried dill.

Once you get all your ingredients in the bowl, all you have to do is mix thoroughly and voila. You have an awesome low-carb chicken salad.

Making a Keto Chicken Salad is kind of a no brainer. It’s already low-carb, the only thing I had to is adjust the macros a little by introducing a couple of typical Keto friendly ingredients.

Pro Tip 1: Mix your dressing in a little bowl first before adding to the main salad bowl. I did not do that, because I’m lazy, and it made the process a little messier. You can see that in the video. 

Pro Top 2: This chicken salad is almost always better the next day. You can keep it in the fridge from 3 to 5 days without any issues. It’s a great recipe to add to your meal planning rotation. 

You will also notice that I did not use any celery. The reason behind that is pretty simple, I hate it. Having one piece of celery in that salad would have completely ruined it for me and render it inedible and possibly ruin my day.

The Recipe Card