Keto Chicken Salad Homemade

This Keto Chicken Salad Homemade is a low-carb recipe that uses Chicken breast or thighs. This is a very easy and quick-made recipe.

Homemade Keto Chicken Salad Recipe by JUSTIN WINN

This keto chicken salad recipe fits the bill on all counts!

• Easy to make
• Great for leftovers
• Versatile, you can eat it in different ways
• Full of healthy fats and flavor.

How To Make Keto Chicken Salad Homemade:

Making this chicken salad recipe doesn’t require much effort, it’s as easy as 1,2,3!

1. Cook and chop or shred your chicken and bacon.
2. Chop your fresh ingredients.
3. Mix in the mayo and seasonings.

Here are some time-saving tips to consider:

• Use the meat from a pre-cooked rotisserie chicken.
• Make the chicken in a crockpot or instant pot the day before.
• Cook the chicken in the oven along with the bacon on a sheet pan. This method is best for a chopped chicken salad (not shredded).
• Prep all of the other ingredients while the chicken and bacon are cooking.

HOW TO MEAL PREP CHICKEN SALAD?

This recipe is perfect for meal prep! It keeps well in the fridge for at least 5 days and you can utilize it in many ways. Like a chicken salad for meal prep because it actually gets better the day after you make it!

CAN YOU FREEZE CHICKEN SALAD?

Speaking of meal prep, you might be wondering if you can freeze chicken salad.

You can make the chicken salad and freeze it, but the mayo will separate and make the salad watery. If you want to save time and get the best tasting results, here’s what is suggested:

• Cook and shred/chop the chicken and bacon.
• Mix in all the remaining ingredients except the mayo, mustard, and lemon juice.
• Place everything in a container or freezer bag.
• When you’re ready, thaw the chicken salad overnight in the refrigerator. Drain any excess water or juice.
• Mix in the mayo, mustard, and lemon juice. Store in an airtight container in the fridge for up to 5 days.

Other recipes you might like to try: Keto Garlic Greek Chicken, Easy Butter Chicken Keto, Low Carb Chicken Salad

Print

Keto Chicken Salad Homemade

This Keto Chicken Salad Homemade is a low-carb recipe that uses Chicken breast or thighs. This is a very easy and quick-made recipe.

Course chicken salad

Keyword chicken salad, homemade, keto, keto chicken salad homemeade

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5 Cups

Calories 535kcal

Ingredients

• 6 pieces bacon, diced
• 4 cups shredded chicken or other leftover chicken (see recipe notes)
• 4 celery stalks, diced
• 1 cup olives, sliced
• 1/2 cup mayo
• 1 Tbsp lemon juice (about 1/2 lemon)
• 1 Tbsp mustard
• 1 Tbsp fresh dill, chopped
• Salt and pepper, to taste
• chopped pistachios (optional topping)

Instructions

• Dice bacon and heat a pan over medium heat. Cook for 6-8 minutes, stirring occasionally, until the bacon is brown and starting to get crispy. Remove and place on a paper towel-lined plate to cool.
• While bacon is cooking, cut up celery and olives and place them in a bowl.
• Add shredded chicken to the bowl along with the lemon juice, mustard, mayo and chopped dill. Add the bacon in and mix will to incorporate. Taste and season with salt and pepper as desired.
• For optimal taste, refrigerate for 1-2 hours to completely cool and allow the flavors to combine. Serve with optional chopped pistachios if desired and enjoy.

Notes

For the chicken in this recipe, used leftover crockpot or instant pot chicken. Just put 1-2 pounds of chicken breasts or thighs in your crockpot or instant pot with about a cup of bone broth or a jar of salsa. Let it cook for 6 hours on low or 3 hours on high in the crockpot or for 20 minutes in the Instant Pot with a quick release. After the chicken is done, shred it with two forks and place it in the refrigerator to cool. You could use a pulled rotisserie chicken or other leftover chopped chicken you have on hand as well.

 

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet!

Nutrition Facts

Calories 535kcal | Carbohydrates 3g | Protein 41g | Fat 39g | Saturated Fat 9g | Fiber2g 

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