Keto Chicken Salad
The Creamiest Keto Chicken Salad That Saved My Sanity
because I was hangry, hormonal, and over salads that taste like sadness
Girl, let me set the scene…
It was one of those days — my jeans didn’t zip, my coffee spilled on my shirt, and my energy level? Somewhere between “nap in the pantry” and “stare at the fridge like it owes me rent.” You know the kind.
I was craving something creamy, crunchy, flavorful — basically a hug in a bowl — without blowing up my carbs. And lettuce? Absolutely not. Not today, Satan. So I grabbed some leftover rotisserie chicken, peeked in the fridge, and suddenly… the idea of a keto chicken salad hit me like a rom-com moment. Cue dramatic music and an overly aggressive spoon.
And honey… what came out of that chaotic kitchen moment? A game-changing chicken salad that made me feel fancy, full, and like I actually had my life together for once. Spoiler: I didn’t. But this bowl of magic didn’t need to know that.
Why I Keep Coming Back to This Keto Chicken Salad
It’s my crunchy, creamy love language
Okay but seriously — this recipe? She’s the real MVP. I made it once, totally by accident, and now I make it on purpose all the time. The first time I brought it to my friend Amanda’s girls’ brunch, half the group had seconds, one asked for the recipe (shoutout to you, Carla), and Amanda hid the leftovers “for her husband.” Girl. Please.
One time, I even served it inside hollowed-out avocados and pretended I was hosting a cooking show. My cat was the only audience, but she was impressed.
It’s one of those dishes that’s ridiculously easy, but it feels like you’re doing something boujee and nourishing for yourself. Which, let’s be honest, we all deserve.
What You’ll Need (your grocery love list)
Yes, it’s a salad — but it’s the good kind, promise.
- 2 cups cooked chicken, shredded or chopped — rotisserie chicken is your bestie here, zero shame
- 1/2 cup mayo — get the good stuff, or go halfsies with Greek yogurt if you’re feeling cute
- 1 tbsp Dijon mustard — not yellow, girl. This is your flavor elevator
- 1/3 cup chopped celery — crunch queen, don’t skip
- 1/4 cup red onion, diced fine — adds the sass and a pop of color
- 1/4 cup chopped pecans or almonds — for that boujee bite
- Salt & black pepper, to taste — duh
- 1 tbsp lemon juice — brings it all together like therapy and snacks
Pro tip from Maria: Add a tiny pinch of smoked paprika or a splash of pickle juice. Trust me. I don’t know why, but it’s everything.
How to Make My “I-Can’t-Believe-It’s-Keto” Chicken Salad
Shred Like You’re Stress-Relieving
Grab that cooked chicken and go to town. I usually use my fingers like a cavewoman because it’s faster and, let’s be honest, kind of satisfying. Just don’t drop any down your shirt like I did (twice).
Whisk It, Baby
In a big ol’ bowl, mix the mayo, mustard, lemon juice, salt, and pepper. This is where the magic happens. Taste it. Too tangy? Add a dollop more mayo. Too mellow? A smidge more mustard. You’re in charge.
Toss in the Crunch Squad
Add the celery, red onion, and nuts into the bowl. This is the part where it goes from “meh” to “wow who made this?”
Bring in the Star (aka Chicken)
Add your shredded chicken and gently mix it all together until everything is coated and cozy. If it looks dry, add a little more mayo. If it looks too wet… girl, go with it. Moist is a vibe today.
Chill, Then Slay
Pop it in the fridge for at least 15 minutes. It gets better the longer it sits — like wine, or me after coffee.
Maria’s Tricks That Take It Next-Level
- Add chopped pickles or capers for a salty bite. Sounds weird? I thought so too. Now I can’t stop.
- Wrap it in butter lettuce or low-carb tortillas for that handheld happiness.
- Sprinkle with smoked paprika or Everything Bagel seasoning before serving. Instant Instagram vibes.
- Make it the night before and let the flavors party overnight. Bonus: breakfast is already handled.
FAQ (Stuff I Learned the Messy Way)
Can I use canned chicken?
Yes, but drain it really well or it’ll get soggy and sad. I’ve done it in a rush — still tasty, just not as luxurious.
What if I hate celery?
Girl, swap it with chopped cucumber or even jicama if you’re fancy. We don’t gatekeep here.
Is this good for meal prep?
HECK YES. It’s even better the next day. Just don’t freeze it — I tried once, and let’s just say mayo + freezer = heartbreak.
Can I make this dairy-free?
Totally. Just stick to mayo (check the label) and skip any creamy yogurt. You won’t miss it, promise.
How do I make it cuter for a party?
Spoon it into little lettuce cups or stuff mini peppers. Instant hostess with the mostest vibes — no actual effort required.
Final Thoughts from Maria (and her messy kitchen)
Okay honey — if you’ve made it this far, you have to promise me you’ll try this recipe. It’s easy, it’s dreamy, and it’s one of those rare unicorn meals that feels indulgent without leaving you in a carb coma.
And don’t stress about perfection. If your onions are uneven or your chicken’s a little too shredded, who cares? We’re not cooking for Gordon Ramsay. We’re cooking for us — the queens of cozy chaos.
Tag me if you make it, share it with your bestie, or just text me in all caps like “WHY IS THIS SO GOOD??” I live for that stuff.
Until the next mess, stay delicious — with love, Maria.
Keto Chicken Salad
Equipment
- Mixing bowl
- Whisk or fork
- Cutting board + knife
- Spoon or spatula
Ingredients
- 2 cups cooked chicken shredded or chopped — rotisserie chicken is your bestie here, zero shame
- 1/2 cup mayo — get the good stuff or go halfsies with Greek yogurt if you’re feeling cute
- 1 tbsp Dijon mustard — not yellow girl. This is your flavor elevator
- 1/3 cup chopped celery — crunch queen don’t skip
- 1/4 cup red onion diced fine — adds the sass and a pop of color
- 1/4 cup chopped pecans or almonds — for that boujee bite
- Salt & black pepper to taste — duh
- 1 tbsp lemon juice — brings it all together like therapy and snacks
Instructions
Shred Like You’re Stress-Relieving
- Grab that cooked chicken and go to town. I usually use my fingers like a cavewoman because it’s faster and, let’s be honest, kind of satisfying. Just don’t drop any down your shirt like I did (twice).
Whisk It, Baby
- In a big ol’ bowl, mix the mayo, mustard, lemon juice, salt, and pepper. This is where the magic happens. Taste it. Too tangy? Add a dollop more mayo. Too mellow? A smidge more mustard. You’re in charge.
Toss in the Crunch Squad
- Add the celery, red onion, and nuts into the bowl. This is the part where it goes from “meh” to “wow who made this?”
Bring in the Star (aka Chicken)
- Add your shredded chicken and gently mix it all together until everything is coated and cozy. If it looks dry, add a little more mayo. If it looks too wet… girl, go with it. Moist is a vibe today.
Chill, Then Slay
- Pop it in the fridge for at least 15 minutes. It gets better the longer it sits — like wine, or me after coffee.
Notes
- Use rotisserie chicken for convenience and flavor.
- Add-ins like pickles, capers, or paprika can totally level this up.
- Serve chilled for best flavor.
- Store in an airtight container in the fridge for up to 3 days.
- Perfect in lettuce cups, low-carb wraps, or straight from the bowl at 2 a.m.
