This keto chicken salad is absolutely packed with all of my favorite things! I like lots of flavor and texture in my chicken salad.
You’ll need shredded chicken, mayonnaise, mustard, hard boiled eggs, dill pickles, minced onion, chopped pecans, fresh dill, vinegar and salt and pepper.
Feel free to sub in sunflower seeds or sliced almonds for the pecans.
You may use dill relish in place of chopped pickles, but check for hidden sugars as a lot of relish contains sugar.
How to make chicken salad:
We often start with a rotisserie chicken from the store to keep it really easy, but if you have an Instant Pot, it works perfect for cooking chicken to shred.
Just pop in a couple pounds of chicken breasts or thighs with a cup of broth and use the poultry setting for 15 minutes. I always do a full natural release to ensure the meat is tender. It seems to get tough if you quick release.
You can also throw your chicken in a slow cooker and cook it on low for around 3 hours and then shred it with a couple of forks.
Let your chicken cool completely before mixing together your chicken salad.
Stir together the mayonnaise, mustard, pickles, pecans, onion, dill, and vinegar and then toss in the shredded chicken.
Give it a taste and add salt and pepper as needed.
This tastes best after it’s had at least an hour to chill out in the fridge, but you can eat it right away if you’re in a hurry.
Store tightly covered for 3-5 days.
Keto Chicken Salad
- 2 cup cooked chicken shredded
- 2 boiled eggs chopped
- 1/4 cup chopped dill pickles
- 1/4 cup chopped pecans
- 1/4 cup minced yellow onion
- 1/2 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white distilled vinegar
- 1 tsp fresh dill
- salt and pepper to taste
- Add everything but the chicken to a mixing bowl and stir well to combine.
- Add the chicken to the mixture and stir well to coat.
- Taste and add salt and pepper, as desired.
- Chill for 1 hour before serving for best flavor.