Keto Chicken Salad Recipe
This keto chicken salad recipe is super simple and tasty, perfect for a quick low-carb lunch that's ready in just 20 minutes. You can serve it in a lettuce wrap, on cucumber slices, or with low-carb bread. It's creamy and delicious, making it one of my favorite go-to lunch options. Plus, it's versatile enough to be a light dinner or a dish to take to a potluck party! It's really filling, satisfying, and packed with protein.
Equipment
- Mixing bowl
- Cutting Board
- Knife
Ingredients
- 1 cup Cooked Chicken breast chopped or shredded
- 1 medium Avocado sliced or diced
- 2 cups Lettuce or spinach chopped
- 1 cup Cherry tomatoes halved
- 1 medium Cucumber sliced
- 1/4 cup Red onion sliced thinly
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Salt and pepper to taste
- 1/4 cup Mayonnaise adjust to desired creaminess
- 1 tsp Dijon mustard
- 1 tbsp Fresh herbs like parsley or cilantro (chopped)
Instructions
- Chop up some cooked chicken into bite-sized pieces.
- Slice or dice a ripe avocado.
- Cut some lettuce or spinach into smaller bits.
- cut in half those cherry tomatoes.
- Slice a cucumber into thin pieces.
- Thinly slice a bit of red onion.
- Toss everything into a big bowl.
- In a smaller bowl, mix some olive oil, lemon juice, salt, and pepper.
- Pour that yummy dressing over your salad and give it a good mix.
- Time to eat your tasty Keto chicken salad!
Notes
- Use about two small poached chicken breasts for the salad. You can also use rotisserie chicken (both breast and thigh meat) or canned chicken breast (in spring water or brine).
- You can store Leftovers and keep them in the refrigerator for up to 5 days.
- You should Prepare the salad up to five hours in advance to let the flavours blend well and stay fresh!