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.
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.
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.
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?
Basic Chicken Salad
- 2 pounds chicken breasts boneless and skinless
- 3-4 stalks celery finely chopped
- 1 cup mayonnaise
- 1/4 teaspoon salt
- pepper to taste
- 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.
Note on Nutritional Information
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