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Garlic Parmesan Low Carb Chicken Salad – Creamy, Savory, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works great)
  • 1/2 cup mayonnaise (use avocado oil mayo if preferred)
  • 1/4 cup sour cream or plain Greek yogurt (for extra creaminess)
  • 1/3 cup finely grated Parmesan cheese (freshly grated, not pre-shredded)
  • 2–3 cloves garlic, minced or grated
  • 2 ribs celery, finely diced
  • 2 tablespoons red onion, finely minced (optional for a mild bite)
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon fresh dill)
  • 1 tablespoon fresh lemon juice (plus more to taste)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon smoked paprika (optional for depth)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (optional, for a silkier dressing)

Method
 

  1. Prep the chicken: If using rotisserie chicken, remove the skin and bones, then chop or shred into bite-size pieces. You want about 3 cups total.
  2. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, onion powder, smoked paprika, and olive oil if using. Season with a pinch of salt and pepper.
  3. Taste the base: Before adding the chicken, taste the dressing. It should be garlicky and bright with a little tang. Adjust salt, pepper, or lemon as needed.
  4. Add the mix-ins: Stir in celery, red onion, and parsley. Mix until everything is coated but still crisp.
  5. Fold in the chicken: Add chicken and gently toss until well combined. Don’t overmix—keep the texture intact.
  6. Chill for best flavor: Cover and refrigerate for at least 30 minutes. This allows the garlic and Parmesan to meld.
  7. Serve: Spoon into lettuce wraps, over a bed of greens, or alongside cucumber slices. Finish with a crack of pepper and a sprinkle of Parmesan if you like.