The best low-carb chicken salad is creamy, crunchy, fresh, and incredibly easy to prepare. Made with tender shredded chicken, creamy mayonnaise, crisp celery, red onion, fresh parsley, and tangy Dijon mustard, this simple recipe creates a satisfying meal without relying on bread, pasta, or other high-carbohydrate ingredients.
It is a perfect option for a quick lunch, easy dinner, meal prep, or a protein-rich snack. The combination of creamy dressing and crunchy vegetables gives every bite plenty of texture, while Dijon mustard adds a bright, savoury flavour that keeps the salad from tasting heavy.
You can enjoy this chicken salad straight from the bowl, spoon it into lettuce cups, serve it over leafy greens, or use it as a filling for low-carb wraps. It is also delicious topped with avocado, cucumber, tomatoes, or a handful of toasted nuts.
Because the recipe requires no complicated cooking once the chicken is prepared, it is especially useful for busy weekdays. Leftover roasted or poached chicken can easily be transformed into this flavourful salad in just a few minutes.
Ingredients
For the Chicken Salad
• 2 cups cooked chicken breast, shredded
• ½ cup mayonnaise, preferably a low-carb or keto-friendly variety
• ¼ cup celery, finely chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder, optional
• 1 teaspoon fresh lemon juice
• ¼ teaspoon paprika, optional
• Salt, to taste
• Black pepper, to taste
Optional Add-Ins
• ¼ cup chopped cucumber
• ¼ cup chopped pickles
• 2 tablespoons chopped green onions
• ¼ cup chopped walnuts or pecans
• ½ avocado, diced
• 1 tablespoon fresh dill
• 1 teaspoon apple cider vinegar
• A pinch of red pepper flakes
Instructions
1. Prepare the Chicken
Start with fully cooked chicken breast. You can use poached, baked, roasted, or leftover chicken.
Allow the chicken to cool enough to handle comfortably, then shred it using two forks. You can also place the cooked chicken in a mixing bowl and use a hand mixer on low speed for a few seconds to shred it quickly.
For the best texture, avoid shredding the chicken into extremely fine pieces. Slightly larger pieces give the salad more substance and make every bite more satisfying.
If your chicken is particularly dry, you can add an extra tablespoon of mayonnaise to the finished mixture.
2. Prepare the Vegetables
Finely chop the celery and red onion.
The celery provides a fresh crunch, while the red onion adds a mild sharpness that balances the creamy dressing.
Chop the parsley finely so it distributes evenly throughout the salad.
If you’re using optional ingredients such as cucumber, pickles, dill, green onions, or nuts, prepare those now as well.
3. Make the Dressing
In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper.
Whisk until smooth and creamy.
Taste the dressing before adding it to the chicken. If you prefer a brighter flavour, add a little more lemon juice. If you want additional tang, add a small amount of Dijon mustard or apple cider vinegar.
Remember that the chicken and vegetables will slightly mellow the flavour, so the dressing should taste well-seasoned on its own.
4. Combine Everything
Place the shredded chicken in a large mixing bowl.
Add the chopped celery, red onion, and parsley.
Pour the dressing over the chicken mixture.
Using a large spoon or spatula, gently fold everything together until the chicken and vegetables are evenly coated.
Avoid aggressively stirring because it can break the chicken into very small pieces.
5. Chill
For the best flavour, cover the bowl and refrigerate the chicken salad for at least 20–30 minutes before serving.
This resting time allows the flavours of the Dijon, lemon, parsley, onion, and chicken to blend together.
If you’re preparing it for meal prep, you can refrigerate it immediately and portion it into containers once chilled.
6. Serve
Serve the chicken salad cold or slightly chilled.
For a classic low-carb serving, spoon it into crisp romaine or butter lettuce leaves.
You can also serve it over mixed greens, alongside sliced cucumber and avocado, or in low-carb tortillas or wraps.
For a simple snack, enjoy a few spoonfuls with cucumber slices, celery sticks, or bell pepper strips.