Creamy Keto Rotisserie Chicken Salad
- π 3 cups Shredded Chicken (350 grams from rotisserie chicken breasts, skin removed)
- π§ 1/2 Red Onion (80 grams diced)
- πΏ 1 Celery Rib (50 grams cut into U-shaped pieces)
- π₯ 2 Large Hard-Boiled Eggs, chopped
- π° 1/4 cup Pecans (28 grams crushed)
- π₯ 1/2 cup Mayonnaise (120 grams Primal Kitchen Mayo with Avocado Oil)
- π― 1 tablespoon Dijon Mustard (15 grams)
- π Juice from 1/2 Lemon (10 grams fresh-squeezed and strained)
- πΆ 1 teaspoon Rice Vinegar (5 grams)
- πΏ 1 teaspoon Dried Dill
- π§ Salt, to taste
- πΆοΈ Pepper, to taste
- πΆοΈ Chopped Baby Bell Peppers (optional, approximately 1/4 - 1/2 cup diced)
This Creamy Keto Chicken Salad is a healthy and flavorful dish blending shredded rotisserie chicken with crunchy veggies and a creamy dressing.
Dive into the world of healthy and flavorful dishes with this Creamy Keto Chicken Salad. Perfect for lunch or a refreshing meal prep option, this American classic, with a low-carb twist, combines the rich flavors of rotisserie chicken, crunchy veggies, and a creamy dressing. It's a delightful dish that will keep you energized without compromising on taste.
Ingredients
π 3 cups Shredded Chicken 350 grams from rotisserie chicken breasts, skin removed
π§
1/2 Red Onion 80 grams diced
πΏ 1 Celery Rib 50 grams cut into U-shaped pieces
π₯ 2 Large Hard-Boiled Eggs, chopped
π° 1/4 cup Pecans 28 grams crushed Fisher Chef's Naturals Pecan Halves
π₯ 1/2 cup Mayonnaise 120 grams Primal Kitchen Mayo with Avocado Oil
π― 1 tablespoon Dijon Mustard 15 grams Sir Kensingtonβs Dijon Mustard
π Juice from 1/2 Lemon 10 grams fresh-squeezed and strained
πΆ 1 teaspoon Rice Vinegar 5 grams Nakano Rice Vinegar
πΏ 1 teaspoon Dried Dill
π§ Salt, to taste
πΆοΈ Pepper, to taste
πΆοΈ Chopped Baby Bell Peppers optional, for color and sweetness, approximately 1/4 - 1/2 cup diced
Instructions
1- Prepare the Ingredients:
- Place a wet paper towel under a black cutting board to stabilize it.
- Shred 3 cups (350 grams) of the pre-cooked rotisserie chicken, removing the skin, and place into a large glass bowl.
2- Mix the Vegetables:
- Dice 1/2 red onion (80 grams) and add it to the bowl with the chicken.
- Slice 1 rib of celery (50 grams) into U-shaped pieces and add them to the bowl.
3- Add the Eggs and Nuts:
- Chop 2 large hard-boiled eggs and add them to the mix.
- Crush 1/4 cup (28 grams) of pecans and incorporate into the salad.
4- Incorporate the Dressing:
- Add 1/2 cup (120 grams) of Primal Kitchen mayonnaise.
- Add 1 tablespoon (15 grams) of Sir Kensington's Dijon mustard.
- Squeeze the juice of 1/2 lemon, using a wire strainer, to avoid seeds, directly into the bowl.
- Add 1 teaspoon of Nakano rice vinegar and 1 teaspoon of dried dill.
5- Season and Mix:
- Season with salt and freshly ground pepper to your preference.
- Use a large fork to mix all ingredients thoroughly until they are well combined.
6- Add Optional Peppers:
- Optionally, add chopped baby bell peppers for extra color and sweetness, then mix again.
Prep Time: Approximately 20 minutes
Cook Time: No cooking required, as all components are pre-cooked
Total Time: 20 minutes
Servings: 4
Calories per Serving: 512
Proteins per Serving: 20g
Fats per Serving: 47g
Carbohydrates per Serving: 5g (Net Carbs: 3g, Fiber: 2g)
Equipment:
- Large Glass Bowl
- GreaterGoods Digital Food Kitchen Scale
- Black Cutting Board
- Generic Chef's Knife
- Generic Large Fork
- Measuring Spoons Set
- Wire Strainer
- Salt and Pepper Grinders
Cooking Tips
- For ultimate convenience, use pre-cooked rotisserie chicken breasts.
- Stabilize your cutting board with a damp paper towel to avoid slipping.
- The celery's U-shaped cuts offer satisfying crunchiness and a classic look.
- Hard-boiled eggs enhance creaminess and flavor, do not omit them.
- Use a strainer for lemon juice to prevent seeds from entering the salad.
- Enhance your salad's appearance and taste by adding diced baby bell peppers.
#hashtags
#keto #chickensalad #lowcarb #lunchrecipe #healthyfood #easyrecipes
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