Description
This creamy keto chicken salad is a delicious, low-carb meal perfect for lunch or a light dinner. Made with shredded cooked chicken, fresh veggies, and a tangy mayonnaise-based dressing, it’s served conveniently in crisp lettuce leaves for a refreshing wrap. With only 1 net carb per serving, it’s ideal for keto and low-carb lifestyles.
Ingredients
Chicken Salad
- 2 cups cooked chicken breast, shredded
- 1/4 cup red onion, chopped
- 2 tbsp celery, chopped
- 2 tsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp yellow mustard
- 1/2 cup mayonnaise
- 1/2 tsp black pepper
- salt to taste
- Lettuce leaves, optional (for serving)
Instructions
- Combine Ingredients: In a large bowl, add the shredded cooked chicken, chopped red onion, celery, and fresh dill. This ensures all the solid ingredients are ready for mixing with the dressing.
- Mix Dressing: Add the lemon juice, yellow mustard, mayonnaise, black pepper, and salt to the bowl with the chicken mixture.
- Mix Well: Stir all the ingredients thoroughly until the chicken salad is evenly coated with the creamy dressing and flavors are well combined.
- Serve: Transfer the chicken salad to a serving bowl or spoon the salad onto fresh lettuce leaves to make wraps for a low-carb, handheld option.
Notes
- Use cooked chicken breast from a rotisserie or leftover grilled chicken for convenience.
- Adjust lemon juice and mustard quantities to taste for more tanginess.
- To keep it dairy-free, ensure the mayonnaise is compliant or make your own mayo.
- Serve chilled for best flavor and freshness.
- Lettuce wraps make this salad portable and reduce carbs compared to bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
