Smoky Paprika Low Carb Chicken Salad – Easy, Flavor-Packed Lunch

This Smoky Paprika Low Carb Chicken Salad brings bold flavor without the heaviness. It’s creamy, smoky, and just a little tangy, with crunchy veggies to keep every bite interesting. Whether you’re eating low carb or just want a fresh, satisfying meal, this salad fits the bill.

It’s perfect for meal prep, quick lunches, or a light dinner. Serve it in lettuce cups, on cucumber slices, or in a low-carb wrap—simple and delicious.

Smoky Paprika Low Carb Chicken Salad - Easy, Flavor-Packed Lunch

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken breast, shredded or diced (rotisserie works great)
• 1/3 cup mayonnaise
• 1/3 cup plain Greek yogurt (full-fat or 2%)
• 2 teaspoons smoked paprika (sweet, not hot)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
• 1/3 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dill)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt, plus more to taste
• Optional: pinch of cayenne or red pepper flakes for heat
• For serving: lettuce leaves, cucumber slices, low-carb tortillas, or avocado halves

Instructions

 

• Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, smoked paprika, Dijon mustard, lemon juice, garlic, salt, and pepper until smooth and evenly colored.
• Add the mix-ins: Stir in celery, red onion, and parsley. If you like heat, add a small pinch of cayenne.
• Fold in the chicken: Add the shredded or diced chicken and gently mix until everything is well coated. Taste and adjust salt, pepper, and lemon juice.
• Chill for best flavor: Cover and refrigerate for at least 30 minutes so the flavors meld. The paprika deepens and the texture improves.
• Serve: Spoon into lettuce cups, pile onto cucumber slices, wrap in a low-carb tortilla, or fill avocado halves. Add extra herbs or a sprinkle of smoked paprika on top if you like.

Why This Recipe Works

This chicken salad uses smoked paprika to deliver a rich, smoky flavor that feels anything but boring. A blend of Greek yogurt and mayonnaise keeps it creamy while staying lighter than a full mayo base.

The mix of celery, red onion, and fresh herbs adds crunch and brightness, balancing the smoky notes. A bit of lemon juice and Dijon mustard brings acidity and depth. It’s low carb by design, using protein-forward ingredients and crisp veggies instead of sweet add-ins like grapes or dried fruit.

Ingredients

• 3 cups cooked chicken breast, shredded or diced (rotisserie works great)
• 1/3 cup mayonnaise
• 1/3 cup plain Greek yogurt (full-fat or 2%)
• 2 teaspoons smoked paprika (sweet, not hot)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
• 1/3 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dill)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt, plus more to taste
• Optional: pinch of cayenne or red pepper flakes for heat
• For serving: lettuce leaves, cucumber slices, low-carb tortillas, or avocado halves

Instructions

1. Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, smoked paprika, Dijon mustard, lemon juice, garlic, salt, and pepper until smooth and evenly colored.
2. Add the mix-ins: Stir in celery, red onion, and parsley.

   If you like heat, add a small pinch of cayenne.

3. Fold in the chicken: Add the shredded or diced chicken and gently mix until everything is well coated. Taste and adjust salt, pepper, and lemon juice.
4. Chill for best flavor: Cover and refrigerate for at least 30 minutes so the flavors meld. The paprika deepens and the texture improves.
5. Serve: Spoon into lettuce cups, pile onto cucumber slices, wrap in a low-carb tortilla, or fill avocado halves.

   Add extra herbs or a sprinkle of smoked paprika on top if you like.

Storage Instructions

Store the chicken salad in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving, as the dressing can settle. If it thickens in the refrigerator, loosen it with a small splash of lemon juice or a teaspoon of yogurt.

Avoid freezing; the dairy splits and the veggies lose their crunch.

Benefits of This Recipe

• Low in carbs, high in protein: Great for low-carb or keto-friendly meals while keeping you full and energized.
• Meal-prep friendly: Makes several servings and holds well in the fridge.
• Balanced flavor: Smoky paprika and lemon keep it lively without added sugar.
• Flexible serving options: Works as a salad, wrap filling, snack on veggies, or stuffed in avocados.
• Easy to customize: Swap herbs, adjust heat, or change the texture with simple add-ins.

Pitfalls to Watch Out For

• Using hot smoked paprika by mistake: It can overpower the salad. Choose sweet smoked paprika for the base flavor.
• Over-salting early: Rotisserie chicken varies in salt levels. Season after mixing.
• Watery salad: If your yogurt is loose or your chicken is very moist, the salad can get runny.

  Use thicker Greek yogurt and pat chicken dry.

• Skipping chill time: The flavor is sharper and less cohesive if you serve immediately. A short rest makes a noticeable difference.
• Over-mixing: Shredded chicken can turn mushy if you stir too aggressively. Fold gently to keep texture.

Alternatives

• Protein swaps: Try turkey, canned chicken, or leftover grilled thighs for richer flavor.
• Dairy-free: Replace mayo and yogurt with a high-quality avocado oil mayo and a spoonful of olive oil.

  Add a touch more lemon for brightness.

• Extra crunch: Add chopped cucumber or radish. Keep portions small to maintain low carbs.
• Herb variations: Swap parsley for dill, cilantro, or chives to change the profile.
• Spice variations: Add cumin for a warmer note, or chipotle powder for a deeper, smoky heat.
• Egg-free: Use Greek yogurt plus olive oil, or a dairy-free yogurt with olive oil and mustard.
• No yogurt: Use all mayo and a tablespoon of olive oil for a silkier dressing.

FAQ

Can I use rotisserie chicken?

Yes. Rotisserie chicken is ideal and saves time.

Just remove the skin, shred the meat, and adjust salt since it’s often seasoned.

How can I make it spicier?

Add cayenne, chipotle powder, or a few dashes of hot sauce. Start small and build up so the smoke doesn’t get lost.

Is this recipe keto-friendly?

Yes. It’s low in carbs and high in protein and fat.

Serve it with lettuce, avocado, or on non-starchy veggies to keep carbs down.

What can I use instead of Greek yogurt?

Use more mayo plus a teaspoon of olive oil, or try a thick dairy-free yogurt. Adjust lemon juice to keep the tang.

Can I make it ahead?

Absolutely. It tastes better after a few hours in the fridge and keeps for up to 4 days.

Store without lettuce to prevent wilting.

What if I don’t have smoked paprika?

Use regular paprika plus a small pinch of chipotle powder or a drop of liquid smoke. Be cautious with liquid smoke—it’s potent.

How do I keep the salad from getting watery?

Use thick Greek yogurt, pat the chicken dry, and finely chop veggies without squeezing them. If needed, stir in a spoon of extra mayo before serving.

Can I add nuts or seeds?

Yes.

Chopped almonds, pecans, or sunflower seeds add crunch while staying low carb. Add just before serving for best texture.

What should I serve it with?

Try butter lettuce cups, bell pepper boats, cucumber slices, low-carb tortillas, or on top of a simple arugula salad with olive oil and lemon.

How much smoked paprika is too much?

Two teaspoons is a solid starting point. If you go beyond 3 teaspoons, the flavor can get bitter and overpowering.

Adjust to your taste.

Wrapping Up

This Smoky Paprika Low Carb Chicken Salad is simple, bold, and versatile. It’s the kind of recipe you can prep once and enjoy for days, with easy ways to switch it up. Keep it chilled, serve it how you like, and tweak the spices to match your mood.

Lunch just got easier—and a lot more flavorful.