Keto Chicken Salad

Ingredients

• 3 cups cooked, cooled chicken breast, finely chopped (420 g)
• 1/2 cup full-fat mayonnaise, room temperature (112 g)
• 1/3 cup crisp celery, very finely diced (35 g)
• 2 tablespoons thinly sliced scallions, green parts (12 g)
• 2 tablespoons tender fresh dill, finely chopped (8 g)
• 1 tablespoon freshly squeezed lemon juice (15 g)
• 2 teaspoons smooth Dijon mustard (10 g)
• 1/2 teaspoon kosher salt, plus more if needed (3 g)
• 1/4 teaspoon freshly ground black pepper (1 g)
• 1 teaspoon garlic powder (3 g)

Instructions

1. Cool chicken. Place cooked chicken in the refrigerator until fully cold. Chop it into small, even bite-size pieces, keeping the pieces distinct instead of shredding them. Transfer the chicken to a medium mixing bowl.
2. Prepare vegetables. Dice the celery very finely, thinly slice the scallions, and chop the dill. Add all three to the bowl with the chicken. Small cuts distribute crunch and herbs evenly through the finished salad.
3. Whisk dressing. In a small bowl, whisk mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth. Taste the dressing and adjust salt or pepper before it goes into the chicken bowl.
4. Fold salad. Pour the dressing over the chicken and vegetables. Use a flexible spatula to fold everything together with broad, gentle turns. Continue only until the chicken is coated and the celery, scallions, and dill are evenly distributed.
5. Chill briefly. Cover the bowl and refrigerate for 20 minutes when possible. This rest gives the lemon, dill, and mustard time to settle into the dressing while the mixture firms for cleaner portions.
6. Serve. Stir once before serving, then spoon the chicken salad into romaine leaves, over cucumber rounds, or into lunch containers. Add avocado, olives, or crunchy vegetables alongside just before eating.

Notes

• For chicken cooked specifically for this recipe, bake or poach it until the center reaches 165°F. The USDA poultry guidance covers this temperature target.
• Use dried dill only as a trade-off for fresh dill. Start with 2 teaspoons, then taste after chilling because dried herbs become more noticeable over time.
• The refrigerator guidance supplied for leftovers is 3 to 4 days. Keep lettuce, cucumber, and avocado separate until serving for a firmer final plate.

Nutrition Facts