Creamy Keto Chicken Salad That Tastes Like a Deli Favorite – Easy, Satisfying, and Low-Carb

Skip the line at the deli and make a chicken salad that’s just as creamy, crunchy, and comforting at home. This version keeps the classic flavor you love while staying fully keto-friendly. It’s quick to prep, great for meal prep, and easy to customize with what you have on hand.

Whether you spoon it into lettuce cups or pile it onto low-carb toast, it hits that nostalgic deli vibe without the sugar or fillers. Best of all, the texture is spot on: tender chicken, crisp veggies, and a rich dressing that ties it all together.

Creamy Keto Chicken Salad That Tastes Like a Deli Favorite – Easy, Satisfying, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken, shredded or diced (rotisserie or leftover roasted works well)
• 1/2 cup mayonnaise (avocado oil mayo is great)
• 2 tablespoons full-fat Greek yogurt (optional for tang and creaminess; replace with more mayo to keep it dairy-free)
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice (plus zest of 1/2 lemon, optional)
• 1 stalk celery, finely diced
• 2 tablespoons red onion, finely minced
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
• 1 tablespoon chopped fresh parsley (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper to taste
• Optional add-ins: 1/4 cup chopped toasted pecans or walnuts, 1/4 cup chopped dill pickles, 1/4 teaspoon smoked paprika
• To serve: butter lettuce leaves, cucumber slices, low-carb tortillas, or keto bread

Instructions

 

• Prep the chicken: Shred or dice the cooked chicken into bite-size pieces. Aim for small, even pieces so the dressing coats every bite.
• Make the dressing: In a large bowl, whisk the mayonnaise, Greek yogurt, Dijon, lemon juice, lemon zest (if using), garlic powder, and onion powder until smooth.
• Add the aromatics: Stir in the celery, red onion, dill, and parsley. Mix until evenly distributed.
• Combine: Fold the chicken into the dressing until everything is well coated. If the salad looks dry, add 1–2 more tablespoons of mayo.
• Season: Taste and add salt and pepper. Start with 1/4 teaspoon salt and a few grinds of pepper, then adjust to your liking.
• Optional crunch or tang: Fold in chopped nuts for crunch and richness, or chopped dill pickles for extra tang. A pinch of smoked paprika adds deli-style depth.
• Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the texture set.
• Serve: Spoon into lettuce cups, layer into a low-carb wrap, pile onto keto toast, or serve with cucumber rounds for scooping.

Why This Recipe Works

• Balanced texture: Shredded or diced chicken stays tender, while celery and red onion add satisfying crunch.
• Keto-friendly dressing: A blend of mayo, a touch of Greek yogurt, and Dijon makes it creamy without added carbs.
• Classic deli flavor: Dill, lemon, and a hint of garlic powder give that familiar tang without sweetness.
• Flexible base: Use rotisserie chicken, leftover roasted chicken, or poached chicken—whatever you’ve got works.
• Meal prep superstar: The flavor improves after chilling, so it’s perfect to make ahead for lunches or snacks.

Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie or leftover roasted works well)
• 1/2 cup mayonnaise (avocado oil mayo is great)
• 2 tablespoons full-fat Greek yogurt (optional for tang and creaminess; replace with more mayo to keep it dairy-free)
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice (plus zest of 1/2 lemon, optional)
• 1 stalk celery, finely diced
• 2 tablespoons red onion, finely minced
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
• 1 tablespoon chopped fresh parsley (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper to taste
• Optional add-ins: 1/4 cup chopped toasted pecans or walnuts, 1/4 cup chopped dill pickles, 1/4 teaspoon smoked paprika
• To serve: butter lettuce leaves, cucumber slices, low-carb tortillas, or keto bread

Step-by-Step Instructions

1. Prep the chicken: Shred or dice the cooked chicken into bite-size pieces. Aim for small, even pieces so the dressing coats every bite.
2. Make the dressing: In a large bowl, whisk the mayonnaise, Greek yogurt, Dijon, lemon juice, lemon zest (if using), garlic powder, and onion powder until smooth.
3. Add the aromatics: Stir in the celery, red onion, dill, and parsley.

   Mix until evenly distributed.

4. Combine: Fold the chicken into the dressing until everything is well coated. If the salad looks dry, add 1–2 more tablespoons of mayo.
5. Season: Taste and add salt and pepper. Start with 1/4 teaspoon salt and a few grinds of pepper, then adjust to your liking.
6. Optional crunch or tang: Fold in chopped nuts for crunch and richness, or chopped dill pickles for extra tang.

   A pinch of smoked paprika adds deli-style depth.

7. Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the texture set.
8. Serve: Spoon into lettuce cups, layer into a low-carb wrap, pile onto keto toast, or serve with cucumber rounds for scooping.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 3–4 days.
• No freezing: Mayo-based salads don’t freeze well; the texture separates.
• Stir before serving: If liquid separates after chilling, give it a quick stir and adjust salt and pepper.
• Keep it cold: If packing for lunch, use an ice pack to keep it safe and fresh.

Why This is Good for You

• High in protein: Chicken provides steady energy and helps keep you full.
• Healthy fats: Mayo made with avocado or olive oil supports satiety and fits a keto lifestyle.
• Low carb: No sweeteners or hidden sugars—just simple, whole ingredients.
• Micronutrients: Fresh dill, parsley, celery, and lemon add antioxidants, vitamins, and brightness without carbs.

What Not to Do

• Don’t overcook the chicken: Dry chicken makes a mealy salad. Use moist rotisserie or gently poach if cooking fresh.
• Don’t skip the chill time: A short rest in the fridge deepens flavor and improves texture.
• Don’t overload with wet add-ins: Too many pickles or watery veggies can thin the dressing.

  Pat them dry first.

• Don’t go heavy on onion: A little red onion goes a long way. Too much can overpower the salad.
• Don’t forget salt and acid: Proper seasoning and a touch of lemon bring that deli-level pop.

Recipe Variations

• Classic Deli-Style: Add chopped dill pickles, a pinch of celery seed, and extra black pepper.
• Ranch Twist: Use 1 tablespoon ranch seasoning instead of dill and parsley. Add chopped chives.
• Buffalo Chicken Salad: Mix 1–2 tablespoons hot sauce into the dressing and add crumbled blue cheese.
• Herbed Lemon: Boost lemon zest and swap dill for fresh tarragon for a bright, bistro feel.
• Crunchy Nutty: Add toasted pecans or almonds and a few celery leaves for extra crunch.
• Bacon and Avocado: Fold in crisp bacon pieces and diced avocado right before serving.
• Dairy-Free: Skip the yogurt and use all mayo; add an extra teaspoon of lemon juice for tang.

FAQ

Can I use canned chicken?

Yes, but drain it very well and break it up with a fork.

Rotisserie or freshly cooked chicken has better texture, but canned works in a pinch.

What’s the best way to cook chicken for this?

Poaching keeps it moist: simmer salted water with a bay leaf and peppercorns, add chicken breasts, and cook gently until just done. Let cool before shredding.

Is rotisserie chicken keto-friendly?

Most plain rotisserie chickens are fine. Check labels for sugary rubs or glazes.

Stick to unseasoned or simply salted versions when possible.

How do I make it spicier?

Add a pinch of cayenne, a splash of hot sauce, or diced jalapeño. Taste as you go—heat can build quickly.

What can I use instead of mayo?

Full-fat Greek yogurt works, but it adds tang and a slightly lighter texture. For strict keto, use an avocado or olive oil–based mayo for the best macros.

How many carbs are in this?

Exact counts vary by brand and add-ins, but a typical serving lands around 2–4 net carbs.

Use low-carb mayo and avoid sweet relishes to keep it tight.

Can I make it ahead?

Absolutely. It tastes even better the next day. Just stir and adjust seasoning before serving.

What should I serve it with?

Lettuce cups, cucumber slices, low-carb wraps, or keto-friendly bread are all great.

It’s also tasty on a bed of mixed greens.

Final Thoughts

This creamy keto chicken salad brings everything you want from a deli favorite—rich dressing, crisp veggies, and classic flavor—without the carbs. It’s reliable for meal prep, flexible with add-ins, and easy to scale up for gatherings. Keep the seasoning bright, the texture balanced, and the chill time in mind.

You’ll have a go-to lunch that’s simple, satisfying, and ready when you are.