Keto Waldorf Chicken Salad

The keto Waldorf chicken salad is a low-carb twist on the classic Waldorf salad, featuring tender chicken, crisp celery and red onion, walnuts for crunch and healthy fats, sugar-free mayonnaise for creaminess, dill pickles for tang, and lemon juice for brightness. This salad maintains the creamy-crunchy essence of the original while omitting high-carb fruits, resulting in a satisfying dish with a vibrant flavor profile. Enjoy it cold over greens, wrapped in lettuce, or paired with keto-friendly sides, and customize with different nuts, mustard, sweeteners, or additional veggies for a personalized touch.

Course Dinner, Lunch, Meal Prep, Salad

Cuisine American

Keyword chicken salad, gluten free, keto, low-carb, no sugar added, waldorf

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 410kcal

Equipment

medium pot
Cutting board
Chef's knife
Mixing bowl
small skillet
Rubber spatula

Ingredients

For the chicken

1 pound boneless skinless chicken breasts trimmed
2 tablespoons olive oil
1 teaspoon fine sea salt for seasoning chicken
1/2 teaspoon black pepper for seasoning chicken

For the dressing

3/4 cup sugar-free mayonnaise preferably avocado oil based
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard no added sugar
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt to taste
1/8 teaspoon black pepper to taste
1 teaspoon granulated keto sweetener optional, to taste

For the salad

1 cup celery finely chopped
1/4 cup red onion finely minced
1/2 cup dill pickles finely chopped, sugar-free
1/2 cup walnut halves and pieces roughly chopped and toasted
2 tablespoons fresh parsley or dill chopped

For serving (optional)

4 cups mixed salad greens or chopped romaine
8 leaves romaine or butter lettuce for lettuce wraps

Instructions

Season the chicken breasts on both sides with the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium heat until shimmering.
Add the chicken breasts and cook until golden and cooked through, about 6 to 8 minutes per side depending on thickness.
Transfer the cooked chicken to a plate and let it rest until cool enough to handle, then chop it into small bite-size pieces and set aside to cool completely.
While the chicken cools, place a small dry skillet over medium heat and add the walnut pieces.
Toast the walnuts, stirring frequently, until fragrant and lightly browned, then remove from the heat and let them cool completely.
In a large mixing bowl whisk together the sugar-free mayonnaise, lemon juice, Dijon mustard, garlic powder, sea salt, black pepper, and keto sweetener if using until smooth and creamy.
Add the chopped celery, red onion, dill pickles, cooled toasted walnuts, and fresh herbs to the bowl and fold to coat with the dressing.
Add the cooled chopped chicken to the bowl and gently fold until everything is evenly combined and coated in the dressing.
Taste the salad and adjust seasoning with additional salt, pepper, lemon juice, or sweetener to suit your preferences.
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to firm up.
Serve the keto Waldorf chicken salad over mixed greens, spooned into lettuce leaves as wraps, or on its own as a hearty, cold lunch.

Notes

For the best texture, avoid overcooking the chicken and allow it to cool completely before mixing with the dressing. Store the salad in an airtight container in the refrigerator for up to three days, keeping the walnuts separate and folding them in just before serving to preserve their crunch. You can customize the salad by swapping walnuts for pecans or almonds, adding extra Dijon mustard for more tang, stirring in a pinch of keto sweetener for a subtle hint of sweetness, or folding in diced cucumber or additional celery for extra crunch while keeping carbs low. This salad is intended to be enjoyed cold and should not be reheated.

Nutrition