10-Minute Low Carb Chicken Salad
When lunch needs to happen fast and keep you full without the carbs, this low carb chicken salad is the one I reach for. Tender shredded chicken gets coated in a tangy, creamy dressing with just enough crunchy vegetables to keep every bite interesting.
It takes about 10 minutes from start to finish, and the leftovers stay good in the fridge for days. That means one batch covers several quick lunches or a no-fuss dinner you can eat straight out of the bowl.
Why This Chicken Salad Always Hits the Spot
Most chicken salads lean on sweet mix-ins or a heavy bread vehicle, but this version keeps things purely savory and bright. A little Dijon mustard and fresh lemon juice cut through the richness of the mayo, so the chicken stays the main event.
The celery and red onion give it a clean crunch, and a shower of fresh dill makes it taste way more interesting than a deli container. I like the texture best when the dressing is somewhere between light and lush, so I use a mix of mayo and plain Greek yogurt.
Because it skips the carbs, you can eat a generous scoop and still feel energized instead of sluggish. It is the kind of salad I make on a Sunday and look forward to all week.
Ingredients
- 3 cups cooked shredded chicken: rotisserie chicken works great, or poach and pull your own
- ½ cup mayonnaise: full-fat for a keto option
- ¼ cup plain Greek yogurt: adds tang while keeping the dressing lighter
- 1 tbsp Dijon mustard: helps emulsify and brightens the flavor
- 1 tbsp fresh lemon juice: do not skip this, it wakes everything up
- ½ cup finely diced celery: gives the salad its signature crunch
- ¼ cup finely diced red onion: use a little less if you prefer a milder bite
- 2 tbsp chopped fresh dill: or 1 tsp dried dill
- ½ tsp salt: adjust to taste
- ¼ tsp black pepper: freshly ground adds the best kick
- Optional: chopped pickles, jalapeños, or crumbled bacon
Variations / Substitutions
- Swap the protein: use the same dressing with canned tuna or leftover turkey.
- All mayo: skip the yogurt for a richer, fully keto version.
- Herb swap: fresh parsley, chives, or tarragon work well in place of dill.
- Add heat: a pinch of cayenne or a spoonful of pickled jalapeños brings warmth.
- Dairy-free: use your favorite plant-based mayo in the same amount and leave out the yogurt.
Buttery Carnivore Chicken Breast is a great main dish to serve alongside this salad.
How To Make Low Carb Chicken Salad
Step 1: Whisk the Dressing
In a large bowl, whisk together the ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp pepper until the mixture is smooth. Taste it now and add a pinch more salt or lemon if it needs it.
Step 2: Fold Together the Salad
Add the 3 cups shredded chicken, diced celery, red onion, and chopped dill. Use a flexible spatula to fold everything together gently, working the dressing through all the chicken until every piece is well coated.
Step 3: Scoop and Serve
Spoon the chicken salad onto butter lettuce leaves, pile it onto a bed of mixed greens, or serve it on cucumber rounds for a crisp base. Top with a little extra dill and another crack of black pepper right before serving.
Tips for the Best Low Carb Chicken Salad
- Chilling the salad for at least 30 minutes after mixing helps the flavors settle together. If you have the time, it is worth the short wait.
- Tear the chicken by hand instead of chopping it with a knife. Shredded strands hold the dressing better and give you a more tender bite.
- Use a mix of white and dark meat from a rotisserie chicken for the juiciest texture without extra work.
- If you only have dried dill, rub it between your palms for a few seconds before adding it to the bowl to wake up its oils.
Scale it up for a crowd:
| Serves | Chicken | Mayo + Yogurt | Celery |
|---|---|---|---|
| 4 | 3 cups | ½ cup + ¼ cup | ½ cup |
| 8 | 6 cups | 1 cup + ½ cup | 1 cup |
| 12 | 9 cups | 1½ cups + ¾ cup | 1½ cups |
Storing Leftovers
- Refrigerate: Keep the chicken salad in an airtight container for up to 4 days.
- Serve Cold: It tastes great straight from the fridge. Give it a quick stir and check the seasoning before serving.
What To Serve With Low Carb Chicken Salad
Crisp cucumber slices or bell pepper strips work as crunchy dippers that add volume without any carbs. For something more substantial, pile it on top of keto-friendly almond flour crackers or slice open a fresh avocado and spoon the salad right inside. A quick side of roasted asparagus or sautéed green beans rounds out a dinner plate.
Frequently Asked Questions
Can I use canned chicken instead of rotisserie?
Yes, just drain it well and pat it dry with a paper towel. The texture will be softer but the flavor still holds up.
How do I make this completely dairy-free?
Use all mayonnaise in place of the yogurt and check that your mayo is dairy-free. The flavor will be richer but still tangy.
Is this chicken salad actually keto?
Yes, with about 2-3g net carbs per serving when you choose full-fat mayo and skip any sweet add-ins. The Greek yogurt adds a minimal amount of carbs.
Can I freeze the chicken salad?
No, mayo-based dressings do not freeze well and will separate when thawed. It is best kept in the fridge and eaten within a few days.
Low Carb Chicken Salad Recipe
Ingredients
Method
- Whisk the mayonnaise, yogurt, mustard, lemon juice, salt, and pepper in a large bowl until smooth.
- Add the chicken, celery, red onion, and dill; fold together until well coated.
- Scoop onto lettuce leaves, greens, or cucumber slices and serve topped with extra dill and pepper.
Notes
