Keto Chicken Salad
Indulge in the vibrant flavors of this Keto Chicken Salad, where tender chicken meets crunchy veggies and a creamy dressing. Perfect for meal prep or a casual gathering, this dish promises to impress your guests while keeping it low-carb. It’s not just a salad; it’s an explosion of taste that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 cup crisp celery, chopped
- 1 cup red bell pepper, diced
- 1/2 cup full-fat sour cream
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts and bake on a parchment-lined baking sheet until cooked through (about 25 minutes).
- Let the chicken cool slightly, then shred with two forks.
- While the chicken cools, chop the celery and red bell pepper.
- In a large bowl, combine sour cream and Dijon mustard; season with salt and pepper.
- Gently fold in shredded chicken, chopped veggies, and fresh herbs until well mixed.
- Cover and refrigerate for at least 30 minutes before serving on lettuce leaves or in low-carb wraps.
Nutrition
- Serving Size: 1 cup (approximately 225g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For added creaminess, substitute sour cream with Greek yogurt or avocado. Feel free to incorporate other low-carb additions like nuts or seeds for extra crunch. This salad can be made ahead of time; simply store in an airtight container in the fridge for up to three days.