Low Carb Chicken Salad Recipe

Written by: Editor In Chief
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Why You’ll Love This Low Carb Chicken Salad Recipe

You’ll love this Low Carb Chicken Salad Recipe for its simplicity and flavor.

I appreciate how quickly I can whip it up, making it perfect for busy days. The combination of crunchy vegetables and tender chicken creates a satisfying meal that never feels heavy.

Plus, it’s versatile! I often serve it on a bed of greens or in whole grain bread, depending on my mood. This salad also keeps well, so I can enjoy leftovers for lunch the next day.

When I crave something nutritious and delicious, this chicken salad always hits the spot. Give it a try; you won’t regret it!

Ingredients of Low Carb Chicken Salad

When it comes to whipping up a quick and delightful meal, this Low Carb Chicken Salad is a total winner. It’s one of those recipes that makes you feel like a kitchen superstar without requiring hours of prep or fancy skills. Seriously, if you can chop some veggies and mix things in a bowl, you’ve got this.

Plus, it’s packed with flavor and crunch, making it perfect for any time of day—lunch, dinner, or even a snack when you’re feeling peckish. And let’s not forget how easy it’s to customize. You can toss in whatever veggies you have on hand or adjust the seasonings to fit your taste. It’s like a canvas for your culinary creativity!

Here’s what you’ll need for this scrumptious Low Carb Chicken Salad:

  • 1 tablespoon onion, chopped
  • 2 tablespoons celery, chopped
  • 1 tablespoon flax seed oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon red pepper, chopped
  • 6 ounces cooked chicken, chopped

Now, let’s chat about these ingredients for a moment. You might notice that I’ve included flax seed oil, which not only gives a nice flavor but also adds some healthy fats to the mix.

If you’re not a big fan of mayo, you can totally swap it out for Greek yogurt; it adds a nice creaminess without all the calories. And if you’re in a pinch, don’t hesitate to use canned chicken—it’s a lifesaver on those days when you just can’t deal with cooking.

Honestly, I’ve had my fair share of “I can’t even” moments in the kitchen, and canned chicken has saved me more times than I can count. So, grab these ingredients, and let’s get ready to make something delicious!

How to Make Low Carb Chicken Salad

low carb chicken salad recipe

Alright, let’s explore how to make this delicious Low Carb Chicken Salad. First things first, grab yourself a mixing bowl because we’re about to create some magic.

Start by taking 6 ounces of cooked chicken, which you can chop up into bite-sized pieces if it’s not already. If you’re using canned chicken, make sure to drain it well before tossing it in. Trust me, I’ve had my days of forgetting that step and ending up with a soggy salad—it’s not pretty.

Next, add in 1 tablespoon of chopped onion and 2 tablespoons of chopped celery. These two ingredients will bring some nice crunch and flavor to the party. If chopping onions makes you cry, just remember: it’s a sign of your culinary prowess.

Now, drizzle in 1 tablespoon of flax seed oil and 1 tablespoon of mayonnaise. If you’re feeling adventurous, you can adjust the mayo to your liking or even swap it for Greek yogurt—hello, creaminess! Finally, toss in 1 tablespoon of chopped red pepper for that pop of color and flavor.

Now, here’s the fun part. Mix everything together until it’s well combined, and taste to see if it needs a pinch of salt or pepper. Sometimes, I get a little carried away with the mixing and end up with a salad explosion—just be gentle, okay?

Once you’re satisfied with the flavors, you can serve this delightful chicken salad on whole grain bread for a sandwich, or simply on a bed of greens if you’re keeping it low-carb. Voilà, you’ve got yourself a tasty meal! It’s quick, easy, and perfect for those days when you just want to feel like you nailed dinner without breaking a sweat.

Low Carb Chicken Salad Substitutions & Variations

Although I love the classic low carb chicken salad, experimenting with substitutions and variations can elevate the dish even further.

For instance, instead of flax seed oil, I sometimes use avocado oil for a creamier texture. If you want a crunch, try adding chopped nuts or seeds, like walnuts or sunflower seeds.

For a zesty kick, I’ve replaced mayonnaise with Greek yogurt, which also boosts protein. You can swap out celery for diced cucumbers or bell peppers.

And if you’re feeling adventurous, adding fresh herbs like dill or cilantro can give your chicken salad a revitalizing twist. Enjoy the creativity!

Additional Tips & Notes

To make the most of your low carb chicken salad, I recommend prepping the ingredients in advance to save time during busy days.

Store chopped veggies and cooked chicken in airtight containers in the fridge for easy assembly.

If you want extra flavor, consider adding herbs like dill or parsley.

For a crunch, try incorporating nuts or seeds.

Don’t hesitate to experiment with different dressings, too!

And remember, you can always adjust the mayonnaise to fit your taste.

Finally, this salad keeps well, so make a larger batch and enjoy it throughout the week.

Happy cooking!