Keto chicken salad is a favorite for lunch in our house, whether it’s eaten with a fork, in a lettuce wrap, or spooned on top of sliced cucumber. I load this chicken salad recipe up with all kinds of goodies so that every bite has loads of flavor and texture.
Course Breakfast, Dinner, Easy, Keto Friendly, Lunch, Main Dish, Multi Cooker, Salads
Cuisine Worldwide
Keyword Chicken, Egg, Instant Pot, Keto Diet, Multi Cooker, Salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6servings
Ingredients
2cupcooked chickenshredded
2boiled eggschopped
1/4cupchopped dill pickles
1/4cupchopped pecans
1/4cupminced yellow onion
1/2cupmayonnaise
1tspyellow mustard
1tspwhite distilled vinegar
1tspfresh dill
salt and pepperto taste
Instructions
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.
Notes
Store tightly covered in the refrigerator for 3-5 days.