Keto chicken salad is the perfect low carb lunch idea. It’s super easy to make and is perfect for busy people on the go. Enjoy it straight out of the bowl or use it as a filling in lettuce wraps.

One of the biggest challenges I had when I first started the keto diet was finding easy low carb lunch ideas. Keto chicken salad is definitely the perfect low carb lunch idea. You can easily just store it in a plastic container and take it to work.

One of my favorite ways to eat this keto chicken salad is in a lettuce wrap or with celery sticks. I used chicken breast for this recipe, however, you can use a store-bought rotisserie chicken to save time. 

You can also make the chicken salad ahead of time, and add it to your meal prep for the week!

What chicken can you eat on keto?

Chicken is great for your keto diet. Freshly cooked chicken, rotisserie chicken, and cooked canned chicken are a few options that you could try.

How long does chicken salad last in the fridge?

Chicken salad may be stored up to 4 days in the fridge before you need to throw it away.

Keto chicken salad Ingredients:

• 3 chicken breasts, shredded and seasoned with salt and pepper (or you can use 2 cups of a shredded rotisserie chicken)
• olive oil, to coat chicken breast prior to baking
• 2 boiled eggs, peeled and chopped
• 1 stalk of celery, diced
• 1 teaspoon of mustard
• 1/2 cup of mayo
• 1/2 tablespoon of fresh dill, finely chopped
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• salt and pepper, to taste
• Romaine lettuce leaves

How to make keto chicken salad

1. Preheat oven to 350
2. Place the chicken in shallow baking dish.
3. Season the chicken with salt and pepper to taste, and then brush the chicken with the olive oil.
4. Bake the chicken in the oven for 30 minutes, or until there is no pink left in the center.
5. Once the chicken is finished cooking, remove it from the oven and let it cool completely.
6. Once the chicken is cool, shred the chicken with a fork and place it in a medium-sized bowl.
7. Add the remainder of the ingredients to the bowl with chicken, and mix everything together. (Adjust the seasonings to your preference, adding more or less).
8. Serve in lettuce leaves or use as a dip for celery sticks.

Keto Chicken Salad

Yield: 5 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

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Ingredients

For the chicken

• 3 chicken breasts (or you can use 2 cups of a shredded rotisserie chicken)
• olive oil
• salt and pepper, to taste

For the salad

• 2 boiled eggs, peeled and chopped
• 1 stalk celery, diced
• 1 teaspoon yellow mustard
• 1/2 cup mayonnaise
• 1/2 tablespoon fresh dill, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper, to taste
• Romaine lettuce leaves (for serving the chicken salad)

Instructions

1. Preheat oven to 350 degrees.
2. Place the chicken in shallow baking dish.
3. Season the chicken with salt and pepper to taste, and then brush the chicken with the olive oil.
4. Bake the chicken in the oven for 30 minutes, or until there is no pink left in the center.
5. Once the chicken is finished cooking, remove it from the oven and let it cool completely.
6. Once the chicken is cool, shred the chicken with a fork and place it in a medium-sized bowl.
7. Add the remainder of the ingredients (not including the Romaine lettuce) to the bowl with the chicken, and mix everything together. (Adjust the seasonings to your preference, adding more or less).
8. Fill the romaine lettuce leaves with the chicken salad mixture, and enjoy!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 331 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 145mg Sodium: 719mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 25g