Easy Keto Chicken Salad
A quick and delicious low-carb chicken salad that's perfect for lunch or dinner, combining marinated chicken thighs with fresh vegetables and low-carb mayonnaise.
Ingredients
For the Chicken
- 1 pound Boneless Chicken Thighs Can substitute with chicken breast, adjust cooking time accordingly.
- 0.5 teaspoon Salt Additional salt to taste.
- 0.5 teaspoon Ground Pepper Additional pepper to taste.
- 0.25 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
For the Salad
- 1 cup Diced Celery
- 1 tablespoon Finely Chopped Parsley
- 0.5 cup Low Carb Mayonnaise Can substitute with Greek yogurt or avocado for lower calories.
- 10 leaves Baby Romaine Lettuce For serving.
Instructions
Preparation
- Preheat your oven to 200C/390F.
- In a mixing bowl, marinate the chicken thighs with salt, pepper, garlic powder, and olive oil.
- Place the marinated chicken on a lined cookie sheet and roast for about 20-30 minutes.
- Remove from the oven and allow it to cool for 20 minutes.
- Once cooled, dice the chicken into small pieces, about 1/2 inch cubes.
- In a mixing bowl, combine the diced chicken with diced celery, parsley, and mayonnaise, adjusting seasoning to taste.
- Spoon approximately 1/4 cup of the chicken salad into each lettuce leaf and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When freezing, it's best to freeze just the chicken mixture and add dressing fresh when thawed.