As a tribute to my former non-keto self, I created this Low-Carb Chicken Salad. In college, my favorite chicken salad came, unexpectedly, from a sushi place that also had a deli counter. What made this chicken salad so special was the addition of grapes, pecans and the perfect mayo to chicken ratio. The chicken wasn’t too big in size, but also not shredded like some places do it (wrong).Â
The Secret Ingredient To The Best Chicken Salad!
Chicken salad is my go-to at any place that serves it, from Wawa to your reliable corner deli. I’ve tried my fair share.
What makes this chicken salad recipe so different (in all the best ways possible) is the addition of sour cream. Yes, creamy, smooth, subtle in flavor, sour cream! If you haven’t tried it yet, I suggest adding it to everything! Ok, maybe not everything, but it really takes this chicken salad to another level of deliciousness.
What Makes For An Easy Chicken Salad Recipe?
Making chicken salad can be as easy as you want to make it! You can use canned chicken, buy a whole roast chicken from the hot section of the grocery, boil a chicken in water in the microwave or on the stove, or sear it in a pan with some coconut oil/ghee.
It really depends on how much time and patience you have. Personally, I would go any route you see best fit. For this recipe, I pan seared the chicken thighs because I like my chicken a little crispy, but traditionally you’d boil it in hot water. However, it’s really all about what you add to the chicken that brings it all together!
Low Carb Chicken Salad
We don’t shy away from bringing you delicious chicken recipes here in the KetoConnect kitchen. If your family is keen on chicken just like ours, you should feed them our easy cashew chicken and low carb chicken meatballs on any given night! If those don’t satisfy them quick enough try using this low carb chicken salad to make sandwiches with our keto bread!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Low Carb Chicken Salad
Low Carb Chicken Salad
Ingredients:
- 1.5 lb Boneless/Skinless Chicke Thighs
- 1/3 cup mayonnaise
- 2 tbsp sour cream
- 1/2 lemon juice
- 2 stalks celery
- 1/4 cup Raw Pecans
- 1.5 tbsp parsley
- 1.5 tbsp chives
- 1/4 tsp Pink Himalayan Salt
- 1/8 tsp black pepper
Instructions:
Cooking Chicken
- 1. Cut chicken into bite sized chunks. Add 1 tbsp coconut oil to a medium heat pan and add the chicken. Cook fully through.
- 2. Add chicken thighs to a microwave safe dish and submerge chicken with water. Cook 6-8 minutes or until chicken is fully cooked through. Cut up into bit sized chunks
Chicken Salad
- Combine all the ingredients above except the pecans and cooked chicken into a bowl.
- Once fully combined add the chicken and toss. Add the pecans and toss again.
- Store in fridge and serve cold!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Does this recipe list two ways to cook the chicken?
I can seriously have this every single day! So good!!!
Re: Nutrition Info. What size is a serving?
This recipe is confusing. It says cook chicken in heated pan til cooked thru. Then it says put chicken in microsafe bowl and submerge in water. Cook 6-8 minutes or til cooked thru. So which is it?????? And how much is 1/2 lemon juice????
It shows you either method you could do. 1/2 lemon juice is 1/2 a lemon of juice.
I was confused as well. I read it twice before it dawned on me that maybe they are giving 2 different ways to cook the chicken. I swear I have a college degree. lol
I really liked the children salad
This salad looks delicious 🙂 I think I would make a batch without nuts and add them to mine along with some piri piri pepper. None of the other household members would agree on which nuts to have in it haha!
I added a 1 1/2 tsps of curry powder; ahh so good.
Measurement for Lemon juice, it says 1/2…1/2 a lemon? 1/2 tsp?, 1/2 TBL?
I am assuming 1/2 tsp of lemon juice. If you want to add more you can try 1/2 tablespoon but that sounds like too much for this recipe.
Holy carpedo! This is yummo! I’ve made 3 variations this week. I’m one of those weirdos that can’t eat the same thing every day so I made the base recipe and tossed different seasonings in each one. SCORE!
P.S. scallions are wonderful in this if you like them.
I made this last night and it is so delicious! Thank you for sharing! Love you guys!
My chicken salad recipe is almost identical to this but I put in boiled eggs for additional protein and I don’t care for celery so I don’t put that in. I wonder if mine has higher carbs or about the same.
Hi!
How can I add more fat to this recipe? Ive noticed the protein macro is way higher that the fat one?
You can add more avocado, oil, nuts, eggs…
Hi,
How long is the fridge life for this? Will it hold in a freezer?
It will be best in the fridge for about a week.
How much lemon juice goes into this? The unit is missing from the ingredients list.
Half of a lemon 🙂