Keto Chicken Salad: Easy Low-Carb Lunch with Shredded Chicken, Crunchy Veggies and Creamy Mayo Dressing

Chicken salad, but make it keto? Yes please. This version hits all the right notes: juicy shredded chicken, crunchy veggies that actually crunch, and a creamy mayo dressing that tastes like it cost more time than it did. You can meal prep it in ten minutes and eat like a person who has their life together. Bonus: it’s low-carb without tasting like punishment.

Why Keto Chicken Salad Just Works

You want lunch that keeps you full, not sleepy, right? This salad delivers. The combo of protein and fat keeps hunger quiet for hours.
You also get texture and flavor without carbs. No bread needed. Pile it on lettuce, wrap it in a low-carb tortilla, or eat it straight from the bowl like a goblin. No judgment.
Best part: you can riff on it endlessly. Swap herbs, add pickles, throw in bacon—this recipe forgives and forgets.

The Core Formula (A.K.A. The No-Recipe Recipe)

keto chicken salad in white bowl, creamy mayo dressing

Make it once, and you’ll do it by memory next time. The building blocks:

Protein: Shredded chicken—rotisserie, poached, or leftover roast.
Crunch: Celery, cucumber, bell pepper, red onion—or all of the above.
Fat + Flavor: Mayo, lemon juice, Dijon, salt, pepper.
Herbs: Dill, parsley, chives—fresh if you can swing it.
Optional extras: Pickles, capers, chopped bacon, avocado, olives, sliced almonds.

Quick Ratio to Remember

3 cups shredded chicken
1/2 cup mayo (start here, add more if you want it creamier)
1 cup chopped crunchy veggies
2–3 tablespoons fresh herbs
1–2 tablespoons acid (lemon juice or apple cider vinegar)
1 teaspoon Dijon, salt and pepper to taste

How to Make It (Fast, Like Lunch-Break Fast)

Follow these steps and eat in under 15 minutes:

Shred the chicken. Use your hands or two forks. Cold rotisserie chicken works great.
Chop your crunch. Dice celery, cucumber, and red onion small. The smaller the dice, the more evenly it mixes.
Stir the dressing. In a big bowl, whisk mayo, lemon juice, Dijon, salt, pepper. Add a splash of pickle juice if you like a kick.
Combine it. Fold in chicken, veggies, and herbs until everything glistens.
Taste and tweak. Need more salt? More lemon? A little heat? Add chili flakes or a pinch of cayenne.

Make-Ahead Tip

The flavor improves after an hour in the fridge. Meal prep on Sunday, eat until Wednesday. IMO, add avocado right before serving so it doesn’t go sad.

Ingredient Spotlight: Mayo, Chicken, and Crunch

lettuce cups filled with shredded chicken, crunchy celery, bacon

Not all ingredients behave the same. Here’s how to choose wisely.

Mayo Matters

Classic mayo: Creamy, reliable, minimal carbs. Look for avocado oil mayo if you want cleaner oils.
Greek yogurt (keto-ish): If you tolerate a few extra carbs, do half mayo, half full-fat Greek yogurt. Tangy and lighter.
Add-ins: Lemon juice, Dijon, a pinch of garlic powder = instant upgrade.

Chicken Choices

Rotisserie chicken: Fastest option. Remove skin if you want a lighter texture, keep it for extra flavor.
Poached chicken: Simmer breasts with salt, peppercorns, and a bay leaf for 12–15 minutes. Shred when cool.
Leftover thighs: Thighs add richness and don’t dry out. FYI, they’re my favorite here.

Crunchy Veg Cool Kids

Celery: The OG crunch. Don’t skip it.
Cucumber: Fresh, juicy, low-carb. Scoop seeds if watery.
Red onion or scallions: Sharpness balances the mayo.
Bell pepper: Adds sweetness without many carbs.
Pickles/capers: Briny pop = chef’s kiss.

Flavor Variations You’ll Actually Use

Boredom kills meal prep. Rotate these versions and keep lunch interesting.

Herby Dill + Lemon

Use lots of fresh dill, extra lemon zest, and a touch of garlic powder. Add chopped cucumber and capers. Bright and summery.

Bacon Ranch

Stir in ranch seasoning (homemade or a clean store-bought blend), chopped crispy bacon, and scallions. Warning: you’ll want seconds.

Spicy Jalapeño Lime

Sub lime juice for lemon, add minced jalapeño and cilantro. A pinch of cumin gives it taco vibes.

Greek-ish

Use half mayo, half Greek yogurt, add oregano, lemon, cucumbers, olives, and crumbled feta. Low-carb pita or lettuce wraps = elite.

Ways to Serve It (Beyond a Sad Bowl)

low-carb chicken salad wrap in lettuce, overhead studio shot

Let’s level up presentation without turning lunch into a project.

Lettuce wraps: Butter lettuce or romaine boats. Crunchy, cute, practical.
Stuffed avocados: Scoop into avocado halves. Looks fancy, takes 30 seconds.
Low-carb tortilla roll-ups: Roll tight, slice into pinwheels. Office-friendly.
Cucumber rounds: Top thick slices for snacky bites.
On a salad: Throw on mixed greens with cherry tomatoes and extra olive oil.

Perfect Sidekicks

Olives or pickles for extra brine
Cherry tomatoes (if you’re flexible on carbs)
Pork rinds for crunch instead of croutons
Cheese crisps if you’re feeling fancy

Macros and Keto Notes

Every ingredient varies, but here’s a ballpark for 1 cup of salad made with chicken, mayo, celery, cucumber, and onion:

Calories: ~350–420
Protein: ~25–30g
Fat: ~25–32g
Net carbs: ~2–4g

Adjust based on add-ins. Add bacon? More fat. Add yogurt? A few more carbs. Track it if you’re strict. IMO, the base version stays very keto-friendly.

Meal Prep and Storage

You can make a big batch and coast through the week like a genius.

Storage: Keep in an airtight container for 3–4 days.
Freshness: Stir before serving. Add herbs and avocado right before eating for prime texture.
Freezing: Don’t. Mayo separates and turns weird.

Prep Ahead Like a Pro

Shred chicken and chop veggies up to 2 days ahead.
Mix dressing separately and combine right before serving if you want max crunch.
Keep lemon wedges handy for last-minute zing.

FAQ

Can I use canned chicken?

Yes, in a pinch. Drain it well and break it up before mixing. It won’t be as juicy as rotisserie or poached chicken, but the dressing helps. Add extra herbs and a squeeze of lemon to wake it up.

What’s the best mayo for keto?

Look for mayo without added sugar. Avocado oil mayo keeps ingredients simple and tastes clean. Classic full-fat mayo works too and usually has negligible carbs.

How do I make it dairy-free?

Use a dairy-free mayo and skip any cheese add-ins. The base recipe is naturally dairy-free if you avoid Greek yogurt variations.

Can I make it without mayo?

You can, but it won’t taste like classic chicken salad. Try half mashed avocado and half olive oil with lemon and Dijon. It’s creamy and still keto, just different—and still delicious IMO.

How do I keep the veggies from getting watery?

Dice them small and pat them dry. For cucumbers, remove seeds. Also, add salt to the dressing, not directly to the veggies, so they don’t release as much liquid.

What’s the best way to shred chicken fast?

Toss warm cooked chicken into a bowl and use a hand mixer on low for 20–30 seconds. It shreds instantly. Lazy? Yes. Effective? Also yes.

Conclusion

Keto chicken salad checks all the boxes: easy, filling, and zero food FOMO. Keep the base formula in your back pocket and riff with herbs, pickles, bacon—whatever makes you happy. Make it today, eat well all week, and enjoy lunch that actually tastes like something. FYI, leftovers might not survive Day Two.