This easy Mediterranean chicken salad is a quick and creamy low carb meal, perfect for lunch or a light dinner. Made with juicy shredded chicken, fresh veggies, and a rich, tangy dressing, it’s packed with flavour. You can use leftover chicken or rotisserie, and it’s great for meal prep or picnics.
Ingredients Needed
For the Salad:
- 2 ½ cups / 300g shredded cooked chicken
- ⅓ cup / 50g crumbled feta cheese
- ⅓ cup / 50g sliced black olives
- ½ cup / 75g diced bell pepper (any colour)
- ¼ cup / 40g diced red onion
- ¼ cup / 10g fresh basil leaves, cut into ribbons
For the Dressing:
- ½ cup / 120g mayonnaise
- 1 tbsp / 15ml lemon juice
- 1 tbsp / 15ml extra virgin olive oil
- ½ tbsp / 7g Dijon mustard
- ½ tsp Italian seasoning (optional)
- ⅛ tsp ground black pepper
- ⅛ tsp sea salt
How To Make Low Carb Keto Mediterranean Chicken Salad
- Mix the salad ingredients: In a large bowl, combine the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until evenly combined.
- Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Dijon mustard, Italian seasoning (if using), black pepper, and sea salt until smooth.
- Combine salad and dressing: Pour the dressing over the salad mixture and toss until everything is well coated.
Recipe Tips
- Use freshly cooked or rotisserie chicken: For the best flavour and texture, use juicy shredded chicken that’s not too dry.
- Chop ingredients evenly: Dice the veggies into small, even pieces so every bite has a mix of flavours.
- Whisk the dressing well: Make sure the mayo, lemon juice, and mustard are fully mixed for a smooth, creamy dressing.
- Add dressing just before serving: If you’re making it ahead, store the salad and dressing separately to keep everything fresh.
- Taste and adjust seasoning: After mixing, taste the salad and add more salt, pepper, or lemon juice if needed.
How To Store Leftovers?
- Refrigerate: First, let the leftover Mediterranean chicken salad cool to room temperature. Then place it in an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving
- Calories: 422
- Total Fat: 33g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium:. 600mg
- Potassium: 400mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1.4g
- Sugars: 1.6g
- Protein: 26.7g
Check out More Recipes:
- Low Carb Keto Chicken Caesar Salad
- Low Carb Keto Avocado Chicken Salad
- Low Carb Keto Easy Chicken Salad
- Low Carb Keto High Protein Tuna Salad
Low Carb Keto Mediterranean Chicken Salad
Description
This easy Mediterranean chicken salad is a quick and creamy low carb meal, perfect for lunch or a light dinner. Made with juicy shredded chicken, fresh veggies, and a rich, tangy dressing, it’s packed with flavour. You can use leftover chicken or rotisserie, and it’s great for meal prep or picnics.
Ingredients
Instructions
- Mix the salad ingredients: In a large bowl, combine the shredded chicken, feta cheese, black olives, bell pepper, red onion, and fresh basil. Mix until evenly combined.
- Make the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Dijon mustard, Italian seasoning (if using), black pepper, and sea salt until smooth.
- Combine salad and dressing: Pour the dressing over the salad mixture and toss until everything is well coated.
Notes
- Use freshly cooked or rotisserie chicken: For the best flavour and texture, use juicy shredded chicken that’s not too dry.
Chop ingredients evenly: Dice the veggies into small, even pieces so every bite has a mix of flavours.
Whisk the dressing well: Make sure the mayo, lemon juice, and mustard are fully mixed for a smooth, creamy dressing.
Add dressing just before serving: If you’re making it ahead, store the salad and dressing separately to keep everything fresh.
Taste and adjust seasoning: After mixing, taste the salad and add more salt, pepper, or lemon juice if needed.
Low Carb Keto Mediterranean Chicken Salad
