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Marry Me Low Carb Chicken Salad - Creamy, Flavor-Packed, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (breast or thigh)
  • 1/2 cup mayonnaise (avocado oil mayo works well)
  • 1/4 cup Greek yogurt or sour cream (for tang and creaminess)
  • 1/3 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
  • 1/3 cup finely grated parmesan cheese
  • 1 small celery stalk, finely diced (optional for crunch)
  • 1/4 small red onion or 2 tablespoons shallot, finely minced
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried Italian seasoning)
  • 1–2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1–2 teaspoons Dijon mustard
  • 1–2 tablespoons lemon juice (plus more to taste)
  • 1–2 tablespoons oil from the sun-dried tomatoes (optional but highly recommended)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional for heat)

Method
 

  1. Prep the chicken. Use chilled, cooked chicken and chop or shred into bite-sized pieces. Smaller pieces make the salad creamier and easier to scoop.
  2. Make the dressing. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, minced garlic, and a spoonful of the sun-dried tomato oil. Add a pinch of salt and pepper.
  3. Add the flavor boosters. Stir in the chopped sun-dried tomatoes, parmesan, basil, red onion, and celery. Mix until everything is coated.
  4. Fold in the chicken. Add the chicken to the bowl and gently fold until evenly combined. Adjust thickness with a splash of lemon juice or a teaspoon of mayo if needed.
  5. Season to taste. Add more salt, pepper, and red pepper flakes if you like heat. The parmesan is salty, so season gradually.
  6. Chill for 20–30 minutes. This helps the flavors meld and firms up the texture. It’s worth the wait.
  7. Serve your way. Spoon into lettuce cups, over mixed greens, into a low-carb wrap, or alongside sliced cucumbers and bell peppers.