Description
A creamy, crunchy, and satisfying low-carb chicken salad made with tender shredded chicken, dill pickles, pecans, and a flavorful herb dressing. Perfect for meal prep, quick lunches, or a light keto-friendly dinner.
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
Instructions
- Add the chopped eggs, dill pickles, pecans, onion, mayonnaise, mustard, vinegar, fresh dill, salt, and pepper to a large mixing bowl.
- Stir until all ingredients are evenly combined.
- Add the shredded chicken and mix until fully coated with the dressing.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Refrigerate for 1 hour before serving to allow the flavors to blend.
Notes
Substitute pecans with walnuts or almonds for a different crunch.
Add diced celery for extra texture and freshness.
Use fresh parsley instead of dill for a milder herb flavor.
Serve in lettuce wraps, over greens, or in avocado halves.
Store in an airtight container in the refrigerator for up to 3 days.
Not recommended for freezing because the mayonnaise dressing may separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 145 mg
