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I Will Make This Keto Chicken Salad Forever
I’ve been making this keto chicken salad since even before the 10 years I spent eating low carb. And not to sound overly dramatic, but I will continue to make it as long as I live, no matter where my eating lifestyle takes me. Here’s why:
- Creamy, herby, and flavorful – This low carb chicken salad is so much brighter than most I’ve tried. It’s got plenty of fresh herbs, punchy garlic, zippy mustard, and more recently I added lemon juice for a tangy pop.
- Low carb, high protein – At just 1 gram net carbs and ~20 grams of protein per serving, it’s right up there with egg salad and avocado tuna salad as one of my favorite high-protein meals. It’s also naturally gluten-free and paleo.
- Quick, easy, and meal prep friendly – It takes about 10 minutes to throw together, uses simple ingredients, and holds up well in the fridge. Perfect for lunch all week!
Whether I’m scooping it into lettuce wraps, stuffing an avocado, or just grabbing a fork, this keto chicken salad recipe never gets old. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb chicken salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Chicken – I usually make shredded chicken in the Instant Pot, but rotisserie chicken or leftovers work just as well. And while I usually use chicken breast, chicken thighs work, too. Use whatever you’ve got!
- Mayonnaise – This is my favorite store-bought brand. This keto chicken salad recipe is even better with my homemade mayo if you have a few extra minutes.
- Mustard – I use yellow mustard this time, but have made it with Dijon mustard as well for a milder flavor.
- Lemon Juice – My most recent addition. I used to use more mustard and not include the lemon, but now I think it’s better with a balance of both.
- Aromatics – Green onions and garlic. I just minced the garlic fresh, but you can add mashed roasted garlic if you have it, or feel free to swap in 1/4 teaspoon of garlic powder.
- Fresh Herbs – I add a lot of fresh dill and parsley here. Feel free to cut them down a bit if you don’t like so many greens. Other herbs, like rosemary, thyme, or basil would work, too. I don’t like dried herbs for this recipe, but if that’s all you’ve got, replace each tablespoon fresh with a teaspoon of dried.
- Sea Salt & Black Pepper
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How To Make Keto Chicken Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dressing. In a large bowl, mix together the mayo, mustard, herbs, and garlic until it’s nice and smooth. (You can also do this in a separate small bowl — I just use the same one I make the salad in to avoid an extra dish to wash!)
- Add the chicken and green onions. Stir everything together. Taste and season with salt and pepper.
- Chill if you have time. You can eat this low carb chicken salad right away, but it tastes better after a couple hours in the fridge.
My Recipe Tips
- Don’t use warm chicken. I usually make this keto chicken salad using leftover chicken anyway, but if you’re making it fresh, do let it come to room temperature. Otherwise the mayo can separate a bit. If I need to cool it quickly, I place the bowl of chicken into a second bowl of ice.
- A hand mixer is a great way to shred chicken fast. I have this one and the slow start feature is helpful to prevent the chicken from flying everywhere. I like to do it in these bowls because they don’t slide around and are very deep.
- Taste as you go, but after chilling is even better. I always sneak a taste before chilling to see if the salt, pepper, mustard, or lemon needs adjusting, but do keep in mind it will change after some time in the fridge. If you’re making this keto chicken salad recipe for the first time, I recommend adjusting after refrigerating rather than before.
- The ideal amount of salt can vary a lot. This depends on whether your shredded chicken has salt or not (mine usually does), and the brand of mayo you use. Always start with less or no salt and add to your taste.
- Want to add a little something? Sometimes I add crumbled oven bacon, diced celery or bell peppers, dried cranberries (I sweeten them myself with powdered Besti), or chopped keto nuts like almonds, walnuts or pecans.
Serving Ideas
There are so many tasty ways to serve this keto chicken salad — here are a few of my favorites:
- Sandwiches & Wraps – I wrapped it in bibb lettuce above, but it’s also amazing scooped on my fluffy keto bread, rolled in almond flour tortillas or keto pita bread, or sandwiched between chaffles.
- Greens – Sometimes I just pile it onto a bed of greens and call it lunch. Try it on any of my low carb salad recipes!
- As Stuffing – Spoon it into hollowed-out tomatoes, mini bell peppers, or cucumber subs. Fun and easy!
- Chips & Crackers – Scoop it up with almond flour crackers (my personal fave) or keto tortilla chips, like a dip.
Keto Chicken Salad
By
My low carb, keto chicken salad recipe is creamy, herby, and packed with flavor. Perfect for meal prep, lettuce wraps, or a quick lunch!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, stir together the mayonnaise, mustard, lemon juice, dill, parsley, and garlic, until smooth.
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Stir in the chicken and green onions. Season with sea salt and black pepper to your taste.
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If you have time, refrigerate for at least 2 hours to let the flavors develop.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to keep the dressing smooth, my shortcut for shredding chicken, notes to help you get the best flavor, and options for add-ins.
- Storage: Cover and keep in an airtight container in the fridge for up to 5-7 days. I wouldn’t recommend freezing this, as the mayo-based dressing will separate.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Chicken Salad
More Chicken Salad Recipes
Chicken salad is one of my lunchtime staples and I’ve made it so many ways! Here are some of my other recipes and variations you can try:
59 Comments
Jeffrey
0Enjoyed it.
Maya | Wholesome Yum
0Thank you, Jeffrey! If there’s anything you didn’t like that prevented you from rating the recipe 5 stars, please let me know. Happy to help if I can!
Jeannette
0I tried this today and it is absolutely to die for! It is perfect with a leaf of romaine lettuce for a shell. Will try it with turkey as well. (Always have left over turkey at Thanksgiving.)
Wholesome Yum D
0I’m so glad you loved it, Jeannette! Using romaine as a shell sounds so fresh and crisp! I love the idea of trying it with leftover turkey too. Great thinking!
Madkat
0The only thing I changed is I used aioli sauce instead of mayonnaise (do not like mayonnaise) and it was delicious!
Wholesome Yum D
0Thanks for sharing that tweak! Aioli sounds like a delicious swap—glad it worked so well for the chicken salad!
Sharon kues
0Can’t wait to try your recipe’s . Just starting my Lazy keto diet/ lifestyle !
Maya | Wholesome Yum
0Welcome, Sharon! I hope you love this recipe.
Carol L
0This looks good to eat, however all the green makes it look un-appealing. I would definitely add in some cherry tomatoes, or sundried tomatoes, and for those who like red/yellow sweet pepper, add some of those as well. ANYthing NOT green!
Otherwise, nice recipe.
Maya | Wholesome Yum
0Thanks for the feedback, Carol. I don’t find fresh herbs to be unappealing, but you can definitely add some sun-dried tomatoes or diced bell peppers if you like. I think those would be delicious!
Debra Hebert
0This recipe was definitely easy and quick. It proved to be one of the best chicken salads I have ever made. Now my go to recipe. ❤
⭐⭐⭐⭐⭐
Sandy
0I made this, no eggs, but added chopped water chestnuts, for extra crunch, along with the onion and celery. My husband wanted to finish it off, but I told him to eat his lunch meat, this is MINE !! ? Ate it one day, with romaine lettuce as a wrap, the next day, I had keto hotdog buns, and ate it with lettuce. Definitely a good filling recipe, and keeper!!
Debbie
0Excellent! I used my leftover chicken from the chicken tandoori recipe for this chicken salad. I also added almonds and celery as suggested for crunch, and the juice from half a lemon for some acid. Simply delicious!
Cyd
0My new favorite chicken salad is also easy to make.
Deanna Slaughter
0Loved this and was so quick to make. I did have to use dry herbs and substituted onion powder for the onions (I do not like onions) and it was so delicious! Can’t wait to try some of the variations! Thank you SO much!
Linda
0I absolutely love this chicken salad recipe! I have made it a couple of times and look forward to fixing it for a brunch!
Chelsea Halisheff
0Can’t wait to make this for next week lunches!
Kay
0Really enjoyed this salad and the dressing was delicious. It was super easy to make in the morning and take to work.
Irene
0Delicious!! I love all the flavor, so simple to throw together ❤️. Thanks again for your work and dedication!!
Katerina
0I love this! It’s the perfect lunch!
Velma
0I really like this recipe. I will be making it again.. I used dried dill and parsley.
Kristyn
0Chicken salad is one of those recipes that I love eating all week long!! Love this version! It’s healthier, but packed with tons of flavor!
Taylor
0So easy, delicious and perfect to meal prep lunches throughout the week! Love the flavor from the fresh dill and parsley.
Shaelei
0Hello! Wanting to meal prep this for lunches. Do you know how long this is good in the fridge for?
Wholesome Yum D
0Hi Shaelei, Please to the section in the post above on how to store it.
Theresa
0Can you use canned chicken?
Wholesome Yum D
0Hi Theresa, Yes you can.
Dina
0I dont know what I did wrong. I followed the directions but used 1 tbsp of dried dill and 1 tbsp of dried parsley instead of fresh herbs. I also used avocado mayonaise. IMO 2 tbsp mustard is way too much. My salad was yellow and overly seasoned. I’m not giving up on it though. Next time I will use less mustard or maybe dried mustard and less herbs for sure.
Wholesome Yum M
0Hi Diana, Sorry this recipe didn’t suit your tastes. Is it possible you used less shredded chicken than the recipe called for? Feel free to adjust the seasonings and condiments in the recipe as needed next time you make it.