Keto Chicken Salad
A crunchy, creamy, and filling keto chicken salad recipe that uses roasted chicken for maximum flavor and zero hidden sugars. Perfect for weekly meal prep!
Ingredients
Roasted Chicken
- 2 pounds Chicken breasts and/or thighs Boneless and skinless
- 1 tablespoon Olive oil Extra virgin
- 2 tsp each Salt and pepper Divided
Salad & Dressing
- 4 stalks Celery Firm, crisp, finely chopped
- 1 whole Red bell pepper Ribs and seeds completely removed
- 1 bunch Scallions Freshly sliced
- 1 cup Parsley Roughly chopped
- 1 cup Roasted almonds Chopped
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon mustard
- To taste Extra salt and pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to make cleanup easy.
- Place the chicken on a cutting board and gently pound the pieces with a meat mallet until they are an even thickness for consistent cooking.
- Transfer the meat to the baking sheet. Drizzle with olive oil, rub it evenly across the surface, and generously sprinkle both sides with 2 teaspoons each of salt and pepper.
- Roast undisturbed for about 15 minutes, until a meat thermometer reads 165 degrees Fahrenheit in the center. Remove from the oven and let the meat rest completely on the counter so it retains its juices.
- While the meat cools, finely chop the celery, red bell pepper, scallions, parsley, and roasted almonds. Add all of these ingredients to a large mixing bowl.
- Once cooled, shred the chicken using two metal forks or by pulsing it a few times in a food processor (be careful not to make it mushy). Add the shredded meat to the bowl with the vegetables.
- Add the mayonnaise and Dijon mustard to the bowl. Gently fold everything together with a large spatula until well coated. Taste and add extra salt, pepper, or mayo if desired.
Notes
Storage: Store leftovers in a glass airtight container in the fridge for up to five days. The flavors will meld and intensify overnight.
Substitutions: You can replace the almonds with roasted walnuts or pecans. For a lighter dressing, swap half of the mayonnaise for mashed avocado. Spicy brown or yellow mustard can be used instead of Dijon.