Simple Keto Chicken Salad

Are you looking for a quick and easy keto lunch?

Do you want a recipe that is delicious, satisfying, and ready to take on-the-go?

Then this easy keto chicken salad is for you!

Loaded with healthy fat and protein, this chicken salad will keep you full and satiated without raising your blood sugar and knocking you out of the Keto Zone.

Make sure to us keto-friendly mayonnaise that is made with only avocado oil or olive oil. No oxidized inflammatory canola, soy, corn, or vegetable oils!

Your days will be so much easier and and less stressful when you meal prep a big batch of chicken salad for the busy week to come.


1 1/2 pounds organic chicken thighs
3 stalks celery, diced
1/2 cup keto mayo (no canola, soy, or vegetable oils)
2 tsp organic dijon mustard
1 teaspoon sea salt



  1. Preheat oven to 450 F.
  2. Place chicken on a baking sheet lined with parchment paper.
  3. Bake chicken thighs for about 20 minutes or until cooked through.
  4. Remove chicken from oven and allow to cool.
  5. Once cool enough to handle, cut chicken into small pieces.
  6. In a large bowl, combine chicken, celery, mayo, mustard, and salt.
  7. mix until well combined.
  8. Cover the bowl and place in the refrigerator to chill for about 2 hours.
  9. When ready to serve, add fresh dill and chopped pecans and lightly toss.
  10. Serve chilled.
  11. Enjoy!


Nutrition Facts

Serving Size: 1 cup

Calories: 280 kcal

Fat: 20 g

Carbohydrates: 1 g

Net carbs: 0.5 g

Protein: 25 g


How did your chicken salad turn out? Let us know in the comments below!


Recipe adapted from

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