You know those days when you need something quick, delicious, and actually good for you? That’s exactly why I fell in love with this keto chicken salad. It’s become my go-to lunch when I’m racing between errands or just craving something satisfying without the carb crash. The best part? It’s so simple to throw together—just a few ingredients you probably already have in your fridge. I first made this when I was desperate for a meal after a long workday, and now I make a batch every Sunday. It keeps beautifully, tastes even better the next day, and keeps me full for hours. Trust me, once you try this creamy, crunchy, tangy combo, you’ll be hooked!

Why You’ll Love This Keto Chicken Salad

This isn’t just another chicken salad—it’s the one you’ll crave. Here’s why:

• Quick & easy: Throw it together in 10 minutes flat (perfect for busy days!)
• Low-carb magic: Only 2g net carbs per serving keeps you in ketosis
• Flavor bomb: The tangy Dijon and lemon juice make every bite pop
• Meal prep hero: Tastes even better the next day—if it lasts that long!
• Endlessly versatile: Stuff it in lettuce wraps, top a salad, or eat it straight from the bowl

Seriously, this salad solves all my “what’s for lunch?” dilemmas. You’ll see!

Ingredients for Keto Chicken Salad

Here’s what you’ll need to make my favorite keto chicken salad—trust me, every ingredient plays a special role:

• 2 cups cooked chicken, shredded (I use rotisserie chicken when I’m in a hurry—the flavor is amazing!)
• 1/2 cup mayonnaise (full-fat for that creamy richness we love)
• 1 tbsp Dijon mustard (this gives our salad that perfect tangy kick)
• 1/4 cup celery, finely chopped (don’t skip this—it adds the best crunch)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes if you want milder flavor)
• 1 tbsp fresh lemon juice (bottled just isn’t the same, trust me)
• Salt and pepper to taste (I’m generous with the pepper—it makes all the difference)

See? Nothing fancy—just simple, fresh ingredients that come together like magic!

How to Make Keto Chicken Salad

Okay, let’s get mixing! This keto chicken salad comes together in just a few simple steps, but I’ve learned a few tricks along the way to make it absolutely perfect every time.

Mixing the Ingredients

First things first—grab your biggest mixing bowl. I like to start with the chicken, mayo, and Dijon mustard. Here’s my secret: mix these three together before adding anything else. This way, every shred of chicken gets perfectly coated in that creamy, tangy goodness. Use a rubber spatula to gently fold everything together—no vigorous stirring needed!

Adding Freshness

Now for the crunch! Toss in your finely chopped celery and red onion. The lemon juice goes in now too—it brightens up all the flavors beautifully. I like to mix these in with my hands (clean ones, of course!) to really feel when everything’s evenly distributed. The texture should be creamy but with little bursts of crispness in every bite.

Seasoning and Resting

Here’s where the magic happens. Add salt and pepper to taste—I always start with a pinch of each, mix, then taste and adjust. Now comes the hardest part: patience! Cover your bowl and pop it in the fridge for at least 30 minutes. This resting time lets all the flavors get to know each other and transforms good chicken salad into amazing chicken salad. Trust me, it’s worth the wait!

Tips for the Best Keto Chicken Salad

After making this keto chicken salad about a hundred times (no exaggeration!), I’ve picked up some game-changing tricks:

• Rotisserie chicken is your friend – The pre-cooked kind adds incredible flavor and saves so much time. Just shred it while still slightly warm—it mixes better!
• Avocado alert! – For extra creaminess and healthy fats, fold in diced avocado right before serving. (Warning: this makes it even more addictive.)
• Tanginess to taste – Love that zing? Add an extra squeeze of lemon or dash of apple cider vinegar. Too tart? A pinch of erythritol balances it beautifully.

These little tweaks take an already-great salad to absolute perfection. You’re welcome!

Variations of Keto Chicken Salad

One of my favorite things about this recipe? How easily you can mix it up! Here are my go-to keto-friendly twists when I’m feeling creative:

• Lighter option: Swap half the mayo for full-fat Greek yogurt—still creamy with extra protein
• Crunch boost: Toss in chopped pecans or almonds for texture (toast them first for maximum flavor!)
• Herb garden: Fresh dill or parsley adds a bright, garden-fresh vibe
• Spice it up: A dash of smoked paprika or cayenne gives it a nice kick

The possibilities are endless—make it your own!

Serving Suggestions for Keto Chicken Salad

Oh, the ways you can enjoy this keto chicken salad! My absolute favorite is scooping it into crisp butter lettuce leaves—instant low-carb wraps that feel fancy but take seconds. When I’m feeling extra hungry, I’ll pile it on top of crunchy cucumber rounds or celery sticks. And let’s be honest, sometimes the best way is straight from the bowl with a fork (no judgment here!). For parties, I serve it in endive spears—they look gorgeous and keep everything perfectly keto.

Storing and Reheating Keto Chicken Salad

Here’s the beautiful thing about this keto chicken salad—it actually gets better as it sits! I always store mine in an airtight container in the fridge, where it stays fresh and delicious for up to 3 days. No reheating needed—in fact, I think it tastes best straight from the fridge, all chilled and flavorful. Just give it a quick stir before serving to redistribute any mayo that might have settled. Pro tip: If you added avocado, eat it within a day for the best texture!

Nutritional Information for Keto Chicken Salad

Now, I’m no nutritionist, but here’s the scoop on what you’re getting with this delicious keto chicken salad! Keep in mind these numbers can vary based on your specific ingredients—especially the mayo brand and chicken type you use. Each generous 1/2 cup serving packs about 320 calories with a beautiful balance of 18g protein and just 2g net carbs. You’re looking at 28g of those good fats we love on keto—mostly from the mayo and chicken. The best part? It keeps you full for hours without any sugar crashes. Remember, nutrition facts are estimates, but this salad is always a win for staying in ketosis!

Frequently Asked Questions

I get questions about this keto chicken salad all the time—here are the answers to the ones that pop up most often!

Can I use canned chicken?
Yes, in a pinch! I prefer fresh or rotisserie chicken for better texture, but well-drained canned chicken works. Just be sure to break up any large chunks and pat it dry before mixing.

How long does it last in the fridge?
About 3 days in an airtight container. The flavors actually improve after the first day! If you add avocado, eat it within 24 hours.

Is Greek yogurt okay instead of mayo?
Absolutely! Swap half the mayo for full-fat Greek yogurt if you prefer. It’ll be slightly tangier but still delicious and keto-friendly.

Can I freeze this chicken salad?
I don’t recommend it—the mayo separates when thawed, and the celery gets weirdly soft. It’s so quick to make fresh though!

Irresistible 10-Minute Keto Chicken Salad Recipe

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• Author: Christina R. Jones
• Total Time: 40 minutes (including refrigeration)
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A simple and delicious keto-friendly chicken salad that’s perfect for a quick meal or snack.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine shredded chicken, mayonnaise, and Dijon mustard.
2. Add celery, red onion, and lemon juice. Mix well.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes before serving.

Notes

• Store leftovers in an airtight container for up to 3 days.
• Use rotisserie chicken for a quick option.
• Add avocado for extra healthy fats.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 320
• Sugar: 1g
• Sodium: 280mg
• Fat: 28g
• Saturated Fat: 4g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 18g
• Cholesterol: 70mg

Keywords: keto, chicken salad, low carb, easy recipe