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

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

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

Method
 

  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.