Keto Chicken Salad
Creamy keto chicken salad with tender chicken breast, feta, red onion, parsley, and a simple Dijon mayo dressing. An easy low-carb lunch that’s fresh, savory, and great for making ahead.
Ingredients
- 1 lb. 450 g chicken breast
- 1 small red onion finely chopped
- Fresh parsley chopped
- 3 oz. 70 g feta cheese, crumbled
- 2 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 3 garlic cloves minced
- 1 tbsp. lemon juice
Instructions
- Gently simmer the chicken breast in water for about 15 minutes, or until cooked through. Let it rest for a few minutes, then chop or shred into bite-size pieces.
- Finely chop the red onion and parsley.
- Add the cooked chicken, red onion, and parsley to a medium bowl. Crumble the feta over the top.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and minced garlic until smooth and creamy.
- Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
- Serve right away, or chill for about 1 hour if you prefer the flavors more settled.
Notes
Let the chicken cool before mixing it with the dressing so the mayonnaise stays creamy.
For the best texture, avoid overcooking the chicken breast.
If the salad seems a little dry after chilling, stir in an extra spoonful of mayonnaise.
Cooked boneless chicken thighs can be used instead of chicken breast for a richer flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
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