This creamy keto chicken salad is one of those recipes you throw together almost without thinking, and it always disappears fast. Tender chicken, salty feta, a little bite from red onion, and a simple mayo-Dijon dressing that pulls everything together. It takes about 10 minutes, and somehow tastes like you spent way longer in the kitchen.
This is the kind of chicken salad I make when the fridge feels empty but I still want something good. It travels well, sits happily in the fridge, and works just as well for a quiet lunch as it does for picnics and casual get-togethers.
If you enjoy cozy, creamy dinners like we do, you might also like my Creamy Mustard Chicken Thighs, this simple Mushroom Salad, or my comforting Easy Chicken Goulash.
Keto Chicken Salad Ingredients
You don’t need much here. Just a few familiar ingredients that work really well together. Exact amounts are in the recipe card below, but this is what you’ll want to have ready.
Chicken breast: This is my usual choice for chicken salad. If you prefer something richer, mixing in a bit of thigh meat works beautifully, especially if you’re eating keto.
Feta cheese: Crumble it yourself if you can. The texture is better, and the flavor feels fresher.
Mayonnaise: Full-fat is best here. It gives the dressing body and flavor without needing anything extra.
Dijon mustard: Smooth, slightly sharp, and much gentler than yellow mustard. It balances the richness nicely.
Fresh garlic: Minced by hand. It’s a small step, but it really shows in a simple recipe like this.
Keto Chicken Salad Flavor Variations
If you want something heartier, try mixing in chopped hard-boiled eggs and crispy bacon. I sometimes drizzle a little ranch over a scoop of this version, especially for lunch.
For a little heat, a splash of buffalo sauce does the trick. Add a little, taste, and go from there.
Keto Chicken Salad Tips
If you have time, let the salad rest in the fridge for about an hour. It’s not mandatory, but the flavors settle and taste more rounded.
Try not to overcook the chicken. Once it’s done, let it rest for a few minutes before chopping or shredding. It stays juicier that way.
Leftovers keep well in an airtight container for up to 4 or 5 days. Since there’s no reheating involved, this one is great for meal prep.
Keto Chicken Salad Instructions
Cook the chicken in gently boiling water for about 15 minutes, until just done. Let it rest briefly, then chop or shred it however you like.
Finely chop the red onion and parsley.
Add the chicken to a medium bowl along with the onion and parsley. Crumble the feta over the top.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and fresh garlic until smooth.
Pour the dressing over the salad and gently mix until everything is coated. That’s it. Simple and done.
The salad is ready to serve. Cool, creamy, and exactly what you want when you don’t feel like cooking much.
Enjoy.
Keto Chicken Salad
This creamy, shredded chicken salad is the perfect go-to chicken salad recipe, and it’s keto! This Keto Chicken Salad is ultra addictive! Its main ingredients are all low-carb. Ideal as a dish or for a busy weeknight dinner.
4
servings5
minutes5
minutes300
kcal15
minutesIngredients
1 lb. / 400g Chicken Breast
1 small Red onion
Parsley
3 oz. 70 g. Feta Cheese
2 tbsp. Mayonnaise
1 tbsp. Dijon Mustard
3 Garlic Cloves
1 tbsp. Lemon Juice
Directions
- Boil chicken breast for 15 min., and chop using preferred method.
- Chop onion and parsley.
- Add the chicken, red onion, parsley, to a medium bowl, and scrumble feta cheese.
- Now, make the dressing. Simply whisk together mayonnaise, Dijon mustard, lemon juice, minced fresh garlic.
- The final step is to mix the dressing into the salad. That’s it! I told you it was easy!
Recipe Video
Nutrition Facts
- Calories: 300kcal
Frequently asked questions
How do you fix chicken salad?
If it tastes a little dry, I just stir in a spoonful of mayo. Sour cream or Greek yogurt works too if that’s what you have. A small drizzle of olive oil is also a nice save, especially if you want it a touch lighter.
How to prevent my chicken salad from being watery?
The biggest thing is keeping the chicken from being too wet before you mix everything. Let it cool a bit, and if there’s extra moisture, blot it quickly with a paper towel. With the amounts in this recipe, it usually holds up really well.
If it loosens up after sitting overnight, it’s an easy fix. Stir it, then add a spoonful of mayo, sour cream, or a little olive oil until it looks creamy again.
Is this a make-ahead recipe?
Yes, and it’s actually even better after it chills for a bit. You can make it a few hours ahead, cover it, and keep it in the fridge. Give it a quick stir before serving and you’re good.
Variations and substitutions
This is a simple base, so you can really make it your own. Celery is an easy add for crunch, about 1/4 cup chopped is plenty. Avocado is great too, about 1/4 diced, it makes everything extra creamy. You can also mix in chopped hard-boiled egg or bacon when you want it more filling.
If you want another cozy recipe to pair with it, you might like my Best Pork Blanquette. For another creamy chicken dinner, these Creamy Mustard Chicken Thighs are always a win. And if you’re in the mood for a simple side, this Mushroom Salad is one we make a lot.
