Quick and easy Dill Chicken Salad. Why get store-bought keto chicken salad when making your own healthy version is easy, inexpensive, and way more delicious!
The perfect quick keto lunch: Dill Chicken Salad
This Whole30 Chicken salad recipe has been a game changer for me! I have been eating on repeat at least 3 times a week. For the last couple of months I had been buying this delicious chicken salad from our local grocery store deli out of pure ease. We recently moved and it was easier to just grab something that was ready to eat than it was to cook. Every time I bought it, I felt a little guilty because I knew that I could make a better tasting, cleaner ingredient version for way cheaper.
Well, I finally did and this was the end result. I will never eat the store bought Dill Chicken Salad again. It is super easy to make and has minimal ingredients. It is really low in carbs, coming in at just over 1 net carb per serving. It doesn't get much lower than that.
In addition to this Dill Chicken Salad recipe, check out some of my other favorite keto salad recipes:
- Caesar Egg Salad
- BLTA Pesto Chicken Salad
- Avocado Tuna Salad
- Buffalo Chicken Wedge Salad
- Keto Cucumber Greek Salad
- Loaded Mock Keto Potato Salad
- Pork Belly Wedge Salad
Dill Chicken Salad - paleo, Whole30, Dairy Free
- Yield: 8 servings 1x
Description
My favorite way to cook the chicken for this recipe is to pan-sear it in butter. It gives it excellent flavor and makes the chicken incredibly juicy.
Ingredients
- 1 pound chicken breast, cooked and cubed
- ½ cup diced celery (one large rib)
- ⅓ cup finely chopped onion
- ¾ cup mayonnaise, more to taste (get my Whole30 compliant Mayo recipe here)
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 3 tablespoons fresh dill OR 3 teaspoons dried dill
- sea salt and black pepper, to taste
Instructions
- In a large mixing bowl, combine chicken, celery, onion, mayonnaise, Dijon, dill, sea salt and black pepper. Mix until well combined.
- Serve on fresh lettuce leaves or just dig right in!
Notes
1.25g net carbs per serving
Nutrition
- Serving Size: ½ cup
- Calories: 236
- Fat: 16.5g
- Carbohydrates: 1.5g
- Fiber: .25g
- Protein: 12g
Penny Reveile says
This recipe is one of our family's favorites! Easy to make and so tasty. Kendra knocked it out of the park!
★★★★★
Laura says
This recipe was so easy and yet delicious and filling. I used rotisserie chicken in mine and it tasted even better the next day!
★★★★★
Erica Williams says
Why did I wait so long to try this recipe?? It’s delish! I made it as described using rotisserie chicken and have enjoyed having it on hand all week. Will make again soon! Thank you for another wonderful recipe, Kyndra!
★★★★★
Andrea says
I am a huge fan of chicken salad with nuts and fruit, so trying one without those things was a risk for me. This is so good! This will become a staple in our house for sure. Thank you!
★★★★★
Christi Gillette says
This is amazing Kyndra with your Pickled red onions served on top over a few slices of fresh lettuce out of the garden. Wow! Just found this recipe. Wish I had found it sooner. Gonna be a weekly recipe for me now. Onions will always be in my fridge too! They are amazing!!!!
★★★★★
Theresa says
I had canned chicken left over from hurricane season that I used and this recipe is awesome if it can make canned chicken taste good! I can’t wait to try it again with fresh chicken.
★★★★★
Barb Meier says
love to make recipes like this for my lunch at work. Can't wait to try it.
Shirley says
What brsnd mayo did you use for this?
Carol Little says
This is a real favorite of my husband's. He doesn't realize that it is low carb, jut that he loves it. Unlike a lot of other chicken salads, this one has a lot of flavor.
Nikki says
I make chicken salad often and this is one of my favorite recipes! I always use a rotisserie chicken to make it a little quicker. Love the fresh dill, it really makes it complete. So delicious, thank you!
★★★★★