Keto chicken salad is a favorite for lunch in our house, whether it’s eaten with a fork, in a lettuce wrap, or spooned on top of sliced cucumber. I load this chicken salad recipe up with all kinds of goodies so that every bite has loads of flavor and texture.
Keto Chicken Salad
Low carb chicken salad is definitely a staple at our house. Even though my husband isn’t a huge fan, I love the convenience of it. And perhaps more importantly, it’s one of the few solid foods my nine month old daughter will actually eat. After realizing that I don’t yet have a post on how to make chicken salad, I knew I had to share my easy chicken salad recipe with you.
Keto chicken salad is a great lunch time treat, simple snack, or even light dinner. Plus, it’s incredibly versatile, and it comes together in just a few minutes! That’s the best kind of recipe in my book.
Since chicken salad is comforting, healthy, and convenient all at the same time, it just checks so many boxes. It meets the criteria of comfort food in the winter but is light and refreshing for a picnic in the warmer months, too.
Whether you serve it in lettuce boats, on low carb crackers, or have a simple sandwich with it, keto chicken salad is satisfying and yummy. And just in case you’re working on some goals, it happens to be all natural, low carb, gluten-free, paleo, and whole30 compatible!
Keto chicken salad is a favorite for lunch in our house, whether it’s eaten with a fork, in a lettuce wrap, or spooned on top of sliced cucumber. I load this chicken salad recipe up with all kinds of goodies so that every bite has loads of flavor and texture.
Scale
Ingredients
1 teaspoon white distilled vinegar
1/4 cup minced yellow onion
Salt and pepper, to taste
1/2 cup mayonnaise
1/4 cup chopped pecans
2 cups cooked, shredded chicken
1/4 cup chopped dill pickles
2 boiled eggs, chopped
1 teaspoon yellow mustard
1 teaspoon fresh dill
Instructions
Add everything but the chicken to a mixing bowl and stir well to combine.
Add the chicken to the mixture and stir well to coat.
Taste and add salt and pepper, as desired.
Chill for 1 hour before serving for best flavor.
Notes
Store tightly covered in the refrigerator for 3-5 days.
By howtocook 
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