Keto Chicken Salad
A creamy, sugar-free keto chicken salad with a tangy Dijon-mayo dressing, chopped chicken breast, pecans, celery, and red onion, ready in 15 minutes.
Servings: 4 servings
Ingredients
- ½ cup mayonnaise sugar-free
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- ¼ tsp garlic powder
- ½ tsp salt or to taste
- ¼ tsp freshly ground black pepper or to taste
- 2 cups chopped cooked chicken breast
- ½ cup chopped pecans
- ½ cup celery diced
- ¼ cup red onion finely chopped
- 2 tbsp chopped fresh parsley
Instructions
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth.
- Add the cooked chicken, pecans, celery, red onion, and parsley. Stir until evenly coated with the dressing. Taste and adjust seasoning as needed.
- For the best flavor, cover and chill for 30 minutes before serving.
Notes
- Watch the salt if using store-bought mayo or rotisserie chicken. Both can already be seasoned, so taste before adding the full 1/2 teaspoon of salt and adjust from there.
- Rotisserie chicken works great here. Just remove the skin and bones before chopping. The skin can make the salad greasy, and it won't chop evenly.
- If your salad looks a little separated after chilling, just stir it back together. This is normal; the mayo can loosen slightly as it sits.
- Want it spicier? A pinch of cayenne, a few dashes of hot sauce, or some diced jalapeño all work well without changing the texture.
- Bold move: the lemon juice and chill time are the two things that make this salad taste like more than "mayo and chicken." Don't skip either one.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 4g | Protein: 18g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 609mg | Potassium: 408mg | Fiber: 2g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg