Keto Chicken Salad with Pecans and Celery
A satisfying, low carb chicken salad that blends juicy chicken, crunchy pecans, and crisp celery with a tangy, creamy dressing. This keto-friendly dish comes together in minutes, travels well, and keeps you full and fueled. Perfect for lunches, casual dinners, or a quick meal prep option, it balances protein, healthy fats, and a touch of sweetness from the pecans.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or full fat yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup celery, finely diced
- 1/2 cup pecans, roughly chopped
- 1/4 cup green onions or chives, sliced (optional)
- 1 celery leaves or extra herbs for garnish (optional)
Instructions
- If your chicken is not already shredded, start by shredding or roughly dicing the cooked chicken into bite sized pieces. You can use leftovers or rotisserie chicken to speed things up.
- In a large bowl whisk together the mayonnaise, sour cream or yogurt, apple cider vinegar, Dijon mustard, salt, and pepper until the dressing is smooth and creamy.
- Add the shredded chicken to the bowl and stir to coat with the dressing. This helps the flavors mingle and keeps the chicken juicy.
- Fold in the diced celery, chopped pecans, and green onions if using. The celery provides crisp freshness while pecans add a pleasant toasty crunch and a dose of healthy fats.
- Taste and adjust seasoning if needed. You might like a touch more salt or a squeeze of lemon juice for brightness.
- Chill the salad for at least 15 minutes to let the flavors meld. This also helps it set up a bit for scoopable portions.
- Serve as a standalone salad, in lettuce wraps, or stuffed into endives for a light, satisfying meal. It also makes a great topping for a keto-friendly cracker or cucumber rounds.