Low Carb Chicken Salad Recipe

This Low Carb Chicken Salad Recipe is a creamy and savory recipe, which is made with tender rotisserie chicken and fresh dill. It’s a healthy lunch option, ready in about 15 minutes.

Low Carb Chicken Salad Recipe Ingredients

The Salad Base

• 3 cups cooked chicken, shredded or cubed (rotisserie chicken works best)
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely chopped
• 1/3 cup pecans or walnuts, roughly chopped (for low-carb crunch)

The Creamy Dressing

• 3/4 cup mayonnaise (full-fat, no sugar added)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped (or 1 tsp dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

How To Make Low Carb Chicken Salad Recipe

1. Prepare the chicken: If starting with raw chicken, poach or bake chicken breasts until fully cooked, then chop into bite-sized cubes. If using a rotisserie chicken (recommended for flavor and ease), remove the skin and shred the meat or chop it into cubes. Place the chicken in a large mixing bowl.
2. Chop the vegetables: Finely dice the celery and red onion. Chop the pecans if using. Add the celery, onion, and nuts to the bowl with the chicken.
3. Make the dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, fresh dill, salt, pepper, and garlic powder until smooth and creamy.
4. Combine: Pour the dressing over the chicken and vegetable mixture.
5. Toss and chill: Gently toss everything together until the chicken is evenly coated in the creamy dressing. Taste and add more salt or pepper if needed.
6. Serve: You can serve this immediately, but it tastes best if allowed to chill in the refrigerator for at least 30 minutes to let the flavors meld.

Recipe Tips

• Chicken Choice: The best flavor comes from using a mix of dark and white meat from a rotisserie chicken. It is moister and more flavorful than plain poached chicken breast.
• Avoid “Hidden” Carbs: Traditional chicken salads often include grapes, apples, or dried cranberries. These are high in sugar. To keep this strictly low carb, we use celery and nuts for texture instead of fruit.
• Mayo Matters: Use a high-quality, full-fat mayonnaise (like Duke’s or Primal Kitchen). Avoid “light” mayo, which often replaces fat with starches and sugars.
• Pickle Twist: If you crave acidity, add 2 tablespoons of chopped dill pickles or a splash of pickle juice. It adds zero carbs and a great tang.
• Toasting Nuts: For extra flavor, toast the pecans or walnuts in a dry pan for 2-3 minutes before adding them to the salad.

What To Serve With Low Carb Chicken Salad Recipe

Since you can’t use bread or crackers, try these low-carb vessels.

• Lettuce cups (Romaine or Butter lettuce)
• Sliced cucumber rounds
• Low carb tortillas or wraps
• Stuffed inside a hollowed-out tomato or avocado

How To Store Low Carb Chicken Salad Recipe

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 to 5 days. Stir well before serving as the dressing may settle.
• Freezing: Do not freeze chicken salad containing mayonnaise and celery. The emulsion will break, and the vegetables will become mushy upon thawing.

Low Carb Chicken Salad Recipe Nutrition Facts

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 420mg
• Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 25g
• Net Carbs: 1g

Nutrition information is estimated per serving (makes approx 4 servings).

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