Description
Keto Chicken Salad is a delightful and satisfying dish that perfectly fits into your low-carb lifestyle. This easy recipe features tender, juicy chicken combined with fresh vegetables and a creamy dressing, making it ideal for lunch, dinner, or meal prep. In under 30 minutes, you can create a nutritious salad that’s not only keto-friendly but also highly customizable. Whether you’re hosting a casual gathering or seeking a quick weeknight dinner, this Keto Chicken Salad will impress everyone at the table. Its refreshing crunch from celery and the tanginess of Dijon mustard create a delicious balance that fulfills your cravings while keeping you on track with healthy eating.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh celery, chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- Salt and pepper to taste
Instructions
- Cook the chicken: Boil chicken breasts in water for 15-20 minutes until fully cooked. Let cool before dicing.
- Chop vegetables: Dice cooled chicken into bite-sized pieces. In a bowl, combine chopped celery and red onion.
- Prepare dressing: Mix mayonnaise and Dijon mustard until smooth in a separate bowl.
- Combine ingredients: Add diced chicken to the bowl with celery and onion, then pour on the dressing. Mix gently until well-coated.
- Season to taste: Add salt and pepper as desired; mix again.
- Chill and serve: Refrigerate for at least 30 minutes before serving for enhanced flavors.
Notes
Customize with your favorite low-carb veggies like bell peppers or cucumbers for added crunch. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg