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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.