Chicken salad is one of those classic dishes that everyone loves, but finding a keto friendly version can be challenging.
Most store bought versions are loaded with sugar and other ingredients that don’t work for a low-carb diet.
That’s why I created this simple recipe that gives you all the flavor you want without any of the carbs you don’t need. It’s become a regular meal in my house because it’s so easy and tastes so good.
What I really like about this recipe is how flexible it is. You can make it exactly as written, or you can change things up based on what you have available. Don’t have pecans? Try using almonds or walnuts instead.
Want more crunch? Add some chopped celery. The basic recipe works great, but you can easily make it your own by adding or changing ingredients to match your taste.
This chicken salad is perfect for meal prep because it actually gets better after sitting in the fridge for a while. The flavors have time to blend together, and the texture becomes even more creamy and delicious.
👍 Why You’ll Love This Recipe
Perfect Keto Macros: This chicken salad hits all the right numbers for your keto diet. Each serving is packed with healthy fats from the mayonnaise and pecans, plenty of protein from the chicken and eggs, and keeps carbs super low.
Gets Better Overnight: Unlike many dishes that taste best right away, this chicken salad actually improves after sitting in the fridge. The flavors blend together and become more delicious.
Satisfying Protein Boost: With chicken and hard boiled eggs as main ingredients, this salad delivers a serious protein punch. Protein helps keep you full for hours and supports your muscles and metabolism.
✨ Recipe Ingredients
- 2 cups Shredded Chicken (cooked)
- 1/2 cup Dill Pickles (chopped)
- 1/2 cup Mayonnaise – I recommend this one (amazon)
- 2 Hard Boiled Eggs (chopped)
- 1/3 cup pecans (chopped)
- 1/4 cup Onion (chopped)
- 1 teaspoon Dill (fresh)
- 1 teaspoon White Vinegar
- Salt (to taste)
- Pepper (to taste)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Bake the chicken in the oven and then chop it into cubes.
Step 2
Add all the ingredients, except the chicken, to a large mixing bowl. Mix well.
Step 3
Add the chopped chicken, and mix again.
Step 4
Place in the fridge for 1 hour to set.
Step 5
Enjoy this amazing low carb chicken salad!
💡Tips
1. Drain The Pickles Really Well
Pickle juice might taste good, but it will make your chicken salad watery and loose if you don’t drain the pickles properly.
After you chop your pickles, put them on a few paper towels and pat them dry before adding them to the mix. Even better, let them sit on the paper towels for 5-10 minutes to release more juice, then pat them again.
Too much pickle juice will make your mayonnaise thin and runny, and your chicken salad won’t hold together properly. It will also make the flavors too salty and tangy instead of balanced.
If you really love pickle flavor, you can add just a tiny bit of the juice at the end, but start with well-drained pickles first.
2. Don’t Skip the Resting Time
That hour in the fridge isn’t just a suggestion – it’s actually really important for getting the best flavor and texture. During this time, the salt draws out a little moisture from the chicken and vegetables, which then mixes with the mayonnaise to create a more flavorful dressing.
The onion and dill also have time to spread their flavors throughout the whole salad instead of staying in concentrated spots.
The texture improves too, as everything settles together and becomes more cohesive. If you’re really in a hurry, you can eat it right away, but it won’t taste nearly as good.
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FAQ
How do I keep my chicken salad from getting watery?
The key to preventing watery chicken salad is making sure all your ingredients are well-drained before mixing.
Pat your pickles dry with paper towels after chopping them, and make sure your hard-boiled eggs aren’t too wet. If you’re using rotisserie chicken, let any excess juices drain off before adding it to the mix.
Keto Chicken Salad
Print RecipeIngredients
- 2 cups Shredded Chicken cooked
- 1/2 cup Dill Pickles chopped
- 1/2 cup Mayonnaise I recommend this one (amazon)
- 2 Hard Boiled Eggs chopped
- 1/3 cup pecans chopped
- 1/4 cup Onion chopped
- 1 teaspoon Dill fresh
- 1 teaspoon White Vinegar
- Salt to taste
- Pepper to taste
Instructions
- Bake the chicken in the oven and then chop it into cubes.
- Add all the ingredients, except the chicken, to a large mixing bowl. Mix well.
- Add the chopped chicken, and mix again.
- Place in the fridge for 1 hour to set.
- Enjoy this amazing low carb chicken salad!
5/5!!