Too hot to turn on the oven? This Classic Keto Chicken Salad is for you.
Summer days call for meals that are cool, fresh, and fast. You want something satisfying without the heavy carb slump. This recipe delivers a creamy, crunch-filled bite every single time.
Why You’ll Love This Recipe
This recipe is a total lifesaver for busy weeknight dinners. You can have a healthy meal ready in just 15 minutes. It uses simple ingredients that you likely already have.
The combination of creamy avocado oil mayo and crunchy celery is perfect. It feels indulgent while staying completely low-carb and keto-friendly. Your whole family will love the bright, fresh flavor of the dill.
How to Make It
Making this salad is incredibly simple and beginner-friendly. You just whisk the dressing and toss everything together in one bowl. Using a pre-cooked rotisserie chicken makes it even faster. Even if you rarely cook, you can master this dish today.
Ingredients You’ll Need
This recipe relies on fresh, simple staples to create big flavor.
- 1.5 lbs cooked chicken breast or thighs, shredded
- 1/2 cup avocado oil mayonnaise (sugar-free)
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh dill, chopped
- 1/4 cup toasted pecans, crushed (optional)
Step-by-Step
- Place the shredded chicken in a large chilled mixing bowl.
- In a separate small bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until fully emulsified.
- Add the diced celery, minced red onion, and chopped dill to the chicken.
- Pour the dressing over the chicken mixture and use a large spatula to fold until every piece of chicken is evenly coated.
- Incorporate the toasted pecans if using for added texture.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fats to stabilize before serving.
Best Ways to Enjoy It
Serve this chilled for the ultimate refreshing lunch. You can scoop it into large butter lettuce leaves for wraps. It also tastes amazing served on top of thick cucumber slices.
For a quick dinner, serve it over a bed of mixed greens. Pack it into small containers for easy weekday lunches on the go. It is the perfect dish for a summer picnic or potluck.
Keep It Fresh
This salad stays fresh in the fridge for up to four days. Store it in an airtight glass container for the best results. I do not recommend freezing this dish as the mayo will separate.
If the salad seems dry the next day, add a teaspoon of mayo. Give it a quick stir to bring back that creamy texture. It is a fantastic make-ahead option for busy schedules.
Tips for Best Results
- Don’t skip the 30-minute chill time in the fridge.
- Use a rotisserie chicken to save time on busy nights.
- Ensure your celery is finely diced for the best crunch.
- Use fresh dill instead of dried for a brighter flavor.
- Toast your pecans lightly to bring out their nutty aroma.
- Add a squeeze of extra lemon just before serving.
- Double the batch for a stress-free meal prep week.
Ways to Switch It Up
- Swap the pecans for walnuts or slivered almonds.
- Add half a diced avocado for extra healthy fats.
- Use cilantro and lime juice for a zesty Mexican twist.
- Stir in a spoonful of capers for a salty kick.
Common Questions
Can I make this ahead of time?
Yes, this is perfect for entertaining or meal prep. The flavors actually get better after sitting for a few hours. Just keep it tightly covered in the refrigerator.
What can I use instead of avocado oil mayo?
You can use any sugar-free mayonnaise you prefer. Greek yogurt works too, but it will change the carb count. Avocado oil mayo keeps it strictly keto and very creamy.
Will my kids eat this?
Most kids love the creamy texture and mild chicken flavor. If they dislike onions, simply leave them out. Serve it with their favorite low-carb crackers for a fun meal.
I hope this Classic Keto Chicken Salad makes your summer mealtimes easier. It is so rewarding to have a healthy, delicious meal ready in minutes. Happy cooking!
— Lidia
Ingredients
- 1.5 lbs cooked chicken breast or thighs, shredded
- 1/2 cup avocado oil mayonnaise (sugar-free)
- 1/2 cup celery , finely diced
- 1/4 cup red onion, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh dill, chopped
- 1/4 cup toasted pecans, crushed (optional)
Instructions
- Place the shredded chicken in a large chilled mixing bowl.
- In a separate small bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until fully emulsified.
- Add the diced celery, minced red onion, and chopped dill to the chicken.
- Pour the dressing over the chicken mixture and use a large spatula to fold until every piece of chicken is evenly coated.
- Incorporate the toasted pecans if using for added texture.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fats to stabilize before serving.
