Dijon Almond Low Carb Chicken Salad – Creamy, Crunchy, and Satisfying

This Dijon Almond Low Carb Chicken Salad is the kind of recipe that makes lunch exciting again. It’s creamy, crunchy, and packed with fresh flavor, all while keeping carbs in check. The Dijon adds a bright, tangy kick, the almonds bring the crunch, and the chicken keeps it hearty.

It’s simple enough for meal prep, but it also feels special enough to serve to friends. Whether you’re eating low carb or just want something light and satisfying, this salad delivers.

Dijon Almond Low Carb Chicken Salad - Creamy, Crunchy, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken (about 4 cups), chopped or shredded
• Celery, finely diced (2–3 ribs)
• Red onion or shallot, finely minced (2–3 tablespoons)
• Sliced almonds (1/2 cup), lightly toasted if possible
• Fresh parsley, chopped (2 tablespoons)
• Mayonnaise (1/2 to 3/4 cup)
• Dijon mustard (1–2 tablespoons)
• Lemon juice (1–2 tablespoons), plus zest if you like
• Olive oil (1 tablespoon), optional for silkier texture
• Garlic powder (1/4 teaspoon) or 1 small grated garlic clove
• Salt and black pepper, to taste
• Paprika or smoked paprika (pinch), optional
• Romaine or butter lettuce leaves for serving (optional)
• Cucumber or avocado for serving (optional)

Instructions

 

• Prep the chicken: Use leftover roast chicken or a rotisserie chicken. Chop or shred into bite-size pieces. You want about 4 cups. If cooking from scratch, season chicken breasts with salt and pepper and poach or roast until just cooked through, then cool completely before chopping.
• Toast the almonds (optional but recommended): Add sliced almonds to a dry skillet over medium heat. Stir often for 3–4 minutes until fragrant and lightly golden. Remove to a plate to cool. This step deepens flavor and keeps them crunchy.
• Mix the dressing: In a large bowl, whisk mayonnaise, Dijon, lemon juice, olive oil (if using), garlic powder, a pinch of paprika, and a few grinds of black pepper. Taste and adjust. You want a bright, creamy balance with a gentle Dijon bite.
• Add the crunchy elements: Stir in the celery, red onion, and parsley. Mix to coat evenly in the dressing.
• Fold in the chicken: Add the chicken and toss gently until everything is well coated. If it looks dry, add another spoonful of mayo or a splash of lemon juice.
• Finish with almonds: Fold in most of the almonds, reserving a few for garnish. Taste again and season with salt and more pepper if needed.
• Chill and serve: For best flavor, chill for at least 20–30 minutes. Serve in lettuce cups, spooned over greens, tucked into low-carb wraps, or alongside sliced cucumber and avocado. Garnish with the remaining almonds.

What Makes This Special

This salad hits a sweet spot: it’s rich and refreshing at the same time. The Dijon mustard perks up the creamy dressing without making it sharp.

Sliced almonds add crunch without weighing things down, and they keep the carbs low.

It’s also versatile. Use rotisserie chicken for speed, or poached chicken for extra tenderness. It keeps well for days, and you can serve it in lettuce cups, on cucumber slices, or over a simple salad.

Plus, it comes together with pantry staples you probably already have.

Shopping List

• Cooked chicken (about 4 cups), chopped or shredded
• Celery, finely diced (2–3 ribs)
• Red onion or shallot, finely minced (2–3 tablespoons)
• Sliced almonds (1/2 cup), lightly toasted if possible
• Fresh parsley, chopped (2 tablespoons)
• Mayonnaise (1/2 to 3/4 cup)
• Dijon mustard (1–2 tablespoons)
• Lemon juice (1–2 tablespoons), plus zest if you like
• Olive oil (1 tablespoon), optional for silkier texture
• Garlic powder (1/4 teaspoon) or 1 small grated garlic clove
• Salt and black pepper, to taste
• Paprika or smoked paprika (pinch), optional
• Romaine or butter lettuce leaves for serving (optional)
• Cucumber or avocado for serving (optional)

Instructions

1. Prep the chicken: Use leftover roast chicken or a rotisserie chicken. Chop or shred into bite-size pieces. You want about 4 cups.

   If cooking from scratch, season chicken breasts with salt and pepper and poach or roast until just cooked through, then cool completely before chopping.

2. Toast the almonds (optional but recommended): Add sliced almonds to a dry skillet over medium heat. Stir often for 3–4 minutes until fragrant and lightly golden. Remove to a plate to cool.

   This step deepens flavor and keeps them crunchy.

3. Mix the dressing: In a large bowl, whisk mayonnaise, Dijon, lemon juice, olive oil (if using), garlic powder, a pinch of paprika, and a few grinds of black pepper. Taste and adjust. You want a bright, creamy balance with a gentle Dijon bite.
4. Add the crunchy elements: Stir in the celery, red onion, and parsley.

   Mix to coat evenly in the dressing.

5. Fold in the chicken: Add the chicken and toss gently until everything is well coated. If it looks dry, add another spoonful of mayo or a splash of lemon juice.
6. Finish with almonds: Fold in most of the almonds, reserving a few for garnish. Taste again and season with salt and more pepper if needed.
7. Chill and serve: For best flavor, chill for at least 20–30 minutes.

   Serve in lettuce cups, spooned over greens, tucked into low-carb wraps, or alongside sliced cucumber and avocado. Garnish with the remaining almonds.

How to Store

Store the salad in an airtight container in the fridge for up to 4 days. Keep it cold and sealed to maintain freshness and crunch.

If you know you’ll be storing it, consider adding almonds just before serving to preserve their texture.

A quick stir before serving helps redistribute the dressing. If it thickens in the fridge, loosen with a little lemon juice or a teaspoon of olive oil.

Benefits of This Recipe

• Low carb, high satisfaction: Packed with protein and healthy fats, it keeps you full without the carb crash.
• Meal-prep friendly: Makes several servings, and the flavor improves as it chills.
• Budget smart: Uses cooked chicken and pantry staples. Rotisserie chicken works great and saves time.
• Flexible: Easy to adjust for taste or dietary needs—swap herbs, tweak the tang, or add veggies.
• No cooking required (if using rotisserie): It’s a quick assemble-and-go lunch or dinner.

Pitfalls to Watch Out For

• Overdoing the Dijon: It should be bright, not overwhelming.

  Start with 1 tablespoon and add more to taste.

• Watery salad: If using freshly cooked chicken, cool it fully before mixing. Warm chicken releases moisture and thins the dressing.
• Soggy almonds: Add them just before serving if you plan to store the salad for a few days.
• Underseasoning: Salt brings everything together. Taste after chilling and adjust; cold foods need a little extra seasoning.
• Too much onion bite: Finely mince, and if sensitive, soak the minced onion in cold water for 5 minutes, then drain before adding.