Something special for all the keto, vegetable and chicken fans: keto chicken salad. 

Even though chicken is a lean type of meat (which isn’t the most keto-friendly), you can easily blend it into a perfect keto and nutrient-dense meal. There are really tons of ways to eat chicken and make it keto-compliant.

Today, I want to share with you one of my favorite ideas for chicken, namely, keto chicken salad recipe. The salad is relatively easy and quick to prepare (under 30 minutes).

Not only will the effect be spectacular looking but the salad will also be simply delicious. Let’s give chicken (breast) a try on keto!

Ingredients

• 240 g (10.5 oz) of chicken breast, fried or cooked
• 30 g (1 oz) of ghee (for frying the breast)
• 50 g (1.7 oz) of spinach/arugula/lettuce, finely chopped
• 150 g (5.3 oz) of low-salt cucumber, finely chopped
• 100 g (3.5 oz) of celery, finely chopped
• 30 g (1 oz) of pecans, finely chopped
• 80 g (2.9 oz) of black pepper, finely chopped
• 50 g (1.7 oz) of black olives, finely chopped
• 20 (0.7 oz) of fresh onion, finely chopped
• 60 g (2.1 oz) of real mayonnaise (I recommend either Hellman’s or avocado oil mayo)
• Lemon juice 
• Himalayan salt or sea salt
• Black pepper

Feel free to modify the list of ingredients if you want to have a bigger, smaller or more (or less) colorful salad. Note that all these ingredients will yield two big servings for at least two people. If you like the salad, you can share it with your spouse! It will keep you both full for many hours.

Instructions

1. Start from washing and drying fresh vegetables. In this case it’s leafy greens, celery, and pepper. This is a very important step if you buy your vegetables from a supermarket. Here is the guide of how to wash vegetables to remove pesticides from them.
   PRACTICAL TIP: You can omit this step if you buy vegetables from organic (and known) sources or grow your own vegetable garden (which I highly recommend).
2. Cut the chicken breast into small pieces and fry it on ghee. Add salt, pepper and other spices while frying. I recommend chopping it into the smallest pieces possible (it will simply taste better).
   PRACTICAL TIP: You can also simply cook the chicken breast in broth or in vegetables (onion and carrot). For me, however, the fried version has a better taste.
3. Chop leafy greens into the smallest pieces possible and place them in a larger bowl (where you will be mixing all of the ingredients later).
   
4. Chop the remaining vegetables, namely, cucumber, celery, pepper, black olives and onion. This time also make sure to cut them into the smallest pieces possible. When done, put them in the bowl with the chopped greens.
   
5. Place all the chopped vegetables into a bowl and mix them together. Sprinkle with lemon juice and add mayonnaise. Mix them again.
   
6. Chop pecans into small pieces as well. Pecans are probably the easiest nuts to chop.
   PRACTICAL TIP: Feel free to use other keto-friendly nuts (like macadamia or Brazil nuts) instead if you like.
7.  Add mayonnaise, salt, pepper and mix all the ingredients again. If you are a vegetarian, you can stop your salad at this point and move to the last point (consumption).
   
8. Finally add chicken and mix it all up again. Taste and add more salt or pepper (if needed). 
9. Here is how your ready keto diet chicken salad will look like. Enjoy!
   

Note that you can change the order of instructions and the salad will still turn out great.

Keto Chicken Salad Macros

Below are the macros for the entire bowl of my keto chicken salad. Note that this is a really big portion (and high in calories) so you can easily split it into two servings.

Keto Chicken Salad Print Version

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Keto Chicken Salad

CALORIES: 1450 kcal
FAT: 115 g
CARBS TOTAL: 24 g
PROTEIN: 81 g

Course Breakfast, Brunch, Dinner, Lunch, Salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2 people

Calories 725 kcal

Ingredients

• 240 g of chicken breast (345 g before frying)
• 30 g of ghee (for frying)
• 50 g of arugula (or any other leafy greens)
• 150 g of low-salt cucumber (2-3 cucumbers)
• 100 g of celery (2 sticks)
• 30 g of pecans (a handful)
• 80 g of red pepper
• 50 g of black olives (a handful)
• 20 g of fresh onion
• 60 g of mayonnaise
• Himalayan or sea salt
• Black pepper

Instructions

1. Wash the chicken breast and chop it into small pieces. The smaller pieces, the better. 

2. Dissolve 30 g of ghee on a frying pan and fry your chicken pieces until all the meat has cut and has a brownish color. Add salt, pepper and other spices while frying. 

3. Chop the leafy greens into the smallest pieces possible and place them in a larger bowl. 

4. Chop the remaining vegetables into small pieces as well (pepper, celery, olives, onion and cucumbers). Put them into the bowl and mix them together with leafy greens.

5. Now it's time to chop pecans. Chop them into small pieces with a knife as well. They are fortunately quite easy to crush and chop.  When done, mix them with the vegetables. 

6. Add mayonnaise, chicken and spices (salt, pepper) and mix all the ingredients together. 

7. The salad is ready for serving. You can add additional olives, sprouts or nuts on top as decoration. 

Recipe Notes

Feel free to modify the ingredients as that the salad better suits your needs. 

Share The Keto Chicken Salad Recipe To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more delicious keto recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the salad turned out for you and if you like it.

Would you add some other ingredient to the salad? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto salads like this. We can really change the world together! Thanks!