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James Andrew

Keto High Protein Chicken Salad

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 3
Course: Salad, Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced or shredded
  • ¼ cup mayonnaise full-fat preferred
  • 1 tablespoon sour cream or Greek yogurt optional
  • 1 teaspoon mustard optional
  • 1 tablespoon lemon juice
  • 2 tablespoons celery finely chopped
  • 2 tablespoons green onions sliced
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon garlic powder optional
  • ½ teaspoon paprika optional
Optional additions:
  • Chopped cucumber
  • Fresh herbs parsley or chives
  • Avocado chunks

Equipment

  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Spoon or spatula
  • Measuring spoons
  • Fork (for shredding chicken if needed)

Method
 

Step 1: Prepare the Chicken
  1. Ensure your chicken is fully cooked and completely cooled. Warm chicken can thin the dressing and affect texture. Dice or shred into uniform bite-sized pieces.
  2. Step 2: Prepare the Dressing
  3. In a mixing bowl, combine mayonnaise, sour cream or yogurt (if using), mustard (if using), lemon juice, salt, pepper, and optional spices. Stir until smooth and creamy.
Step 3: Add Vegetables
  1. Mix celery and green onions into the dressing. This helps distribute crunch evenly throughout the salad.
Step 4: Combine Chicken and Dressing
  1. Add chicken to the bowl. Fold gently until all pieces are coated. Avoid aggressive mixing to maintain texture.
Step 5: Taste and Adjust
  1. Check seasoning and acidity. Add more lemon juice, salt, or pepper as needed.
Step 6: Chill (Optional)
  1. For best flavor, refrigerate for 15–30 minutes before serving.

Notes

Nutritional Facts and Total Calories (Approximate Per Serving)

(Based on 3 servings)
  • Calories: ~350–400 kcal
  • Protein: ~28–35g
  • Fat: ~22–28g
  • Carbohydrates: ~4–7g