Description
This Keto Cranberry Chicken Salad is a simple keto recipe perfect for an easy dinner or weeknight meal. It is a family dinner option that combines creamy and crunchy textures with low carb chicken salad ingredients for a nutritious lunch.
Ingredients
Scale
- 2 cans chicken breast 9.97 oz cans drained
- 0.5 cup celery Chopped
- 0.33 cup green onions Chopped
- 0.5 cup mayonnaise Full-fat preferred
- 0.25 cup sour cream Full-fat preferred
- 0.25 tsp mustard powder
- 1 tbsp fresh dill Chopped
- 0.5 cup unsweetened dried cranberries Must be unsweetened to keep carbs low
- 0.25 cup walnuts Chopped
- 0.25 cup pecans Chopped
- 0.25 cup sliced almonds
- 0.25 cup tomato basil goat cheese Crumbled added on top at serving
- 1 pinch salt and pepper To taste
Instructions
- Thoroughly drain the chicken breast cans and place the chicken into a large bowl, breaking it up evenly with a fork.
- Incorporate the chopped celery and green onions into the chicken.
- Pour in mayonnaise, sour cream, mustard powder, and fresh dill then mix until all ingredients are uniformly coated.
- Gently fold in the dried cranberries, walnuts, pecans, and sliced almonds to keep the nuts intact.
- Add salt and pepper according to your preference and adjust the seasoning if necessary.
- Sprinkle the crumbled goat cheese over the top but do not mix it in, then serve immediately or store in meal prep containers.
Notes
- Use leftover rotisserie chicken or turkey instead of canned for richer flavor
- Add chopped hardboiled eggs for extra protein if not allergic to eggs
- Leave out nuts if needed for nut allergies
- Plain goat cheese bleu cheese or feta can substitute for tomato basil goat cheese
- Does not freeze well due to mayo-based dressing — store in fridge only for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Meal Prep, Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Carbohydrates: 4g net carbs per serving