Keto chicken salad
June 29, 2026 · 1 min read
Chicken salad is one of the most useful things to have in a keto fridge — a no-cook lunch (if you start with cooked chicken) that's all protein and fat, with celery and herbs for crunch and freshness. Scooped into lettuce cups it lands around 3g net carbs, and it keeps for days.
Rotisserie chicken makes it a five-minute job. The celery and a squeeze of lemon are what keep it from feeling heavy.
Ingredients
- 3 cups cooked chicken, diced or shredded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill or parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper
- Lettuce cups, to serve
Steps
- If you don't have cooked chicken, poach or roast a couple of breasts and let them cool, then dice or shred.
- Whisk the mayonnaise, Dijon, lemon juice, salt, and pepper into a dressing.
- Fold in the chicken, celery, red onion, and herbs until evenly coated.
- Taste and adjust the seasoning and lemon. Chill 20 minutes if you have time — it tastes better cold.
- Spoon into lettuce cups, or serve over greens or on a keto chaffle.
Notes and swaps
Use rotisserie chicken to skip the cooking entirely. Add chopped pickles, capers, sliced almonds, or halved grapes (mind the carbs on grapes) to make it your own. Greek yogurt can stand in for some of the mayo if you want it lighter. Serve it in lettuce cups, over a Cobb-style salad, or on a chaffle as a sandwich.
Tell Copper Keto Companion "chicken salad in lettuce cups" and it works out the net carbs on your portion — no weighing, no database.