A basic low carb chicken salad recipe that’s quick to make. You can add other things like onion, peppers, and pickles when you’re looking for extra crunch.
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Lately, I’ve been keeping convenient foods in the fridge for quick and easy snacking. I haven’t been wanting to eat large meals, just more small meals throughout the day. Because of this, I’ve been making salads and cutting up fruit to keep in the fridge for a quick bite.
Low carb chicken salad has been a staple for me lately. It makes a quick lunch or dinner. I’ve been eating it on a low carb tortilla with cheese, lettuce and tomato. But it’s also great served between two slices of fluffy almond bread.
It’s a quick salad to put together when I’m feeling hungry and want something to fill me up for a couple hours. Sometimes, I’ll make a big batch over the weekend for easy meals during the week.
If you use leftover chicken or turkey, you’ll save even more time. I’m always making the recipe with turkey after a big Thanksgiving dinner.
Canned chicken is another popular ingredient for making the salad. However, I like to use freshly shredded chicken or leftovers.
This is my basic low carb chicken salad recipe. To change it up, I’ve added other things like onion, peppers, and pickles when I’m looking for extra crunch.
There are a lot of options for this simple recipe. So, feel free to customize it with your favorite add-ins. You can even stir in some Miracle Noodles for a “pasta-like” salad.
Although cold salads are more popular in the summer, I eat them all year long. They are just so convenient because you don’t need to heat them up.
I do recommend staying away from mayonnaise made from seed oils. The best option is avocado oil mayonnaise. You can also made your own mayo easily at home. I’ve even made it with coconut oil.
Be sure you don’t use a salad dressing type mayo because those usually have added sugar. It’s best to read the label and check the carb count listed on the jar.
You can even make a chicken salad with no mayo. I have a recipe made using mashed avocado. You can find that recipe here.
Following a low carb lifestyle doesn’t have to be difficult. There are so many simple recipes you can make like this tasty low carb chicken salad.
What’s your favorite quick to make food to make when you’re hungry?
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Basic Chicken Salad
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Ingredients
- 2 pounds chicken breasts boneless and skinless
- 3-4 stalks celery finely chopped
- 1 cup mayonnaise
- 1/4 teaspoon salt
- pepper to taste
Optional:
- onion
- peppers
- pickles
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Poach chicken breasts in water or broth by covering for 30 minutes after liquid boils.
- Remove chicken and allow to cool.
- Shred chicken into small pieces.
- Mix chicken and celery.
- Stir together mayonnaise, salt and pepper until well blended.
- Spoon mayonnaise mixture over chicken mixture and stir to coat.
- Store in refrigerator. Serve chilled.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Katie Jewell says
How much is a serving?
Lisa says
It’s about a cup or so.
Melanie says
Is there a certain brand of mayonaise that you use? I used Kroger Classic Mayonaise and that seemed to have a lot of calories. You have each serving of the chicken salad as 210 calories. One cup of mayo itself has 1600 calories, so the mayonaise itself has 267 calories per serving. Should it be low calorie mayonaise instead of regular? Just trying to make this low calorie and low carb as possible.
Lisa says
I may need to recalculate as the ingredient used is generic. I prefer using avocado oil based mayo.