Quick Keto Chicken Salad

This quick keto chicken salad features tender chicken breast, creamy mayonnaise, crunchy celery, rich avocado, fresh lemon juice, and a bright blend of herbs and spices for a satisfying, low-carb meal. The chicken is gently poached or grilled for optimal flavor and texture, then folded into a luscious, mayo-based dressing that is high in protein and healthy fats to keep you full for hours. Celery adds a crisp bite, avocado brings extra creaminess and keto-friendly fats, and lemon juice with fresh herbs keeps every bite light and refreshing. Ideal for meal prep, this versatile salad can be served in lettuce wraps, spooned over leafy greens, or added to a keto charcuterie board, making it a reliable go-to option for busy days and effortless lunches or dinners without compromising on taste.

Course Dinner, Lunch, Meal Prep

Cuisine American

Keyword gluten free, high protein, keto chicken salad, low-carb, meal prep, quick keto recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 520kcal

Equipment

medium saucepan
Mixing bowl
Cutting board
Chef's knife
measuring cups and spoons

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken breasts trimmed
4 cups water or low-sodium chicken broth for poaching, or use grilling as preferred
1 teaspoon fine sea salt for poaching liquid

For the creamy keto dressing

3/4 cup mayonnaise sugar-free, preferably avocado oil based
2 tablespoons fresh lemon juice plus more to taste
2 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped dill or 1 teaspoon dried dill
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

For the salad mix-ins

1 cup finely chopped celery about 2 large ribs
1 medium ripe avocado pitted, peeled, and diced
1/4 cup chopped toasted almonds or walnuts optional, for extra crunch

For serving (optional)

8 large leaves romaine or butter lettuce for wraps
4 cups mixed salad greens or baby spinach for serving the chicken salad over greens

Instructions

Add the chicken breasts to a medium saucepan and cover with the water or broth, then stir in the salt for the poaching liquid.
Bring the liquid just to a gentle boil over medium heat, then reduce to a low simmer, cover, and cook until the chicken is cooked through and no longer pink in the center, about 15 to 20 minutes depending on thickness.
Transfer the cooked chicken to a plate and let it rest until cool enough to handle, then chop or shred it into bite-sized pieces and set aside to cool to room temperature.
While the chicken cools, add the mayonnaise, lemon juice, olive oil, parsley, dill, garlic powder, onion powder, salt, and black pepper to a mixing bowl and whisk until smooth and creamy.
Fold the chopped celery into the dressing until evenly coated to help distribute the crunch throughout the salad.
Add the cooled chopped chicken to the bowl and gently mix until all of the chicken is well coated with the creamy dressing.
Gently fold in the diced avocado and chopped nuts if using, being careful not to mash the avocado pieces so they stay in visible chunks.
Taste the chicken salad and adjust with additional lemon juice, salt, or black pepper as desired to balance richness and brightness.
Serve the quick keto chicken salad scooped into lettuce leaves as wraps, mounded over a bed of mixed greens, or alongside other keto-friendly items on a charcuterie-style plate.
For meal prep, cover and refrigerate the chicken salad for up to 3 days, adding the avocado shortly before serving if you prefer it at its freshest texture and color.

Notes

For extra flavor without extra carbs, you can grill the chicken instead of poaching by brushing it lightly with olive oil, seasoning with salt and pepper, and cooking over medium-high heat until done, then cooling and chopping as directed. To streamline busy days, cook a larger batch of chicken at once and store it in the fridge so you can assemble this salad in minutes. If you like a looser, creamier chicken salad, add an extra couple of tablespoons of mayonnaise or a splash of olive oil until it reaches your desired consistency. Keep the salad refrigerated and avoid reheating, as it is designed to be served chilled or at cool room temperature for the best flavor and texture.

Nutrition