Name: Keto Chicken Salad
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 2 large boiled eggs, chopped; 1/4 cup chopped dill pickles; 1/4 cup chopped pecans; 1/4 cup minced yellow onion; 1/2 cup mayonnaise; 1 teaspoon yellow mustard; 1 teaspoon white distilled vinegar; 1 teaspoon fresh dill; Salt and pepper to taste

Why You’ll Love This Recipe

I love this recipe because it is quick to prepare and requires only a handful of simple ingredients. The combination of creamy mayonnaise, tangy mustard, and fresh dill creates a delicious dressing that perfectly complements the chicken. I also enjoy the added crunch from pecans and pickles, which makes every bite more interesting. Since it is low in carbohydrates and high in protein, I find it ideal for maintaining a keto lifestyle while still enjoying a filling meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken

2 large boiled eggs, chopped

1/4 cup chopped dill pickles

1/4 cup chopped pecans

1 teaspoon yellow mustard

1/4 cup minced yellow onion

1/2 cup mayonnaise

1 teaspoon white distilled vinegar

1 teaspoon fresh dill

Salt and pepper to taste

Directions

I add the boiled eggs, dill pickles, pecans, onion, mayonnaise, mustard, vinegar, fresh dill, salt, and pepper to a large mixing bowl.

I stir everything together until the ingredients are evenly combined.

Then I add the shredded chicken and mix until every piece is fully coated with the creamy dressing.

I taste the salad and adjust the seasoning with additional salt and pepper if needed.

I refrigerate the salad for 1 hour before serving to allow the flavors to blend together.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Chill Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 394 kcal per serving

Variations

I sometimes replace the pecans with chopped walnuts or almonds for a different crunch.

I like adding diced celery when I want extra texture and freshness.

Occasionally I mix in a little turkey strips for a smoky flavor boost.

I use fresh parsley instead of dill when I want a milder herb flavor.

I enjoy serving the salad in lettuce wraps for a refreshing low-carb meal.

Storage/Reheating

I store this chicken salad in an airtight container in the refrigerator for up to 3 days. Since the salad is served cold, I do not reheat it. Before serving leftovers, I give everything a quick stir to redistribute the dressing and refresh the texture.

Related Recipes:

Keto Cinnamon Cream Cheese Bites

FAQs

Can I use rotisserie chicken for this recipe?

Yes, I often use rotisserie chicken because it saves time and adds extra flavor. I simply shred the meat before mixing it with the other ingredients.

Can I make this chicken salad ahead of time?

Yes, I find that making it a few hours in advance actually improves the flavor because the ingredients have more time to blend together.

Is this recipe keto-friendly?

Yes, I designed this recipe with low-carb ingredients that fit well into a ketogenic lifestyle.

What can I serve with keto chicken salad?

I like serving it in lettuce wraps, over mixed greens, inside avocado halves, or alongside sliced cucumbers for a complete low-carb meal.

Can I freeze chicken salad?

I do not recommend freezing it because the mayonnaise-based dressing can separate and change texture once thawed.

Conclusion

I find this Keto Chicken Salad to be a delicious and easy recipe that delivers plenty of flavor with minimal effort. The creamy dressing, crunchy pecans, tangy pickles, and tender chicken create a satisfying combination that works well for meal prep, quick lunches, or light dinners. Whether I enjoy it on its own or tucked into lettuce wraps, it always makes a refreshing and protein-packed meal.

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