Keto Cranberry Chicken Salad

Keto Cranberry Chicken Salad

This keto cranberry chicken salad is a festive and nutritious low-carb lunch with only 4g net carbs per serving. Creamy, crunchy, and packed with protein, it comes together in just 15 minutes and keeps well for meal prep all week.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 4 portions

Course: Lunch, Meal Prep, Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 cans chicken breast 9.97 oz cans, drained
0.5 cup celery Chopped
0.33 cup green onions Chopped
0.5 cup mayonnaise Full-fat preferred
0.25 cup sour cream Full-fat preferred
0.25 tsp mustard powder
1 tbsp fresh dill Chopped
0.5 cup unsweetened dried cranberries Must be unsweetened to keep carbs low
0.25 cup walnuts Chopped
0.25 cup pecans Chopped
0.25 cup sliced almonds
0.25 cup tomato basil goat cheese Crumbled, added on top at serving
1 pinch salt and pepper To taste

Equipment

Large mixing bowl
Measuring cups and spoons
Knife and cutting board

Method

Drain both cans of chicken breast thoroughly. Add to a large mixing bowl and break apart with a fork into consistent pieces.
Add the chopped celery and green onions to the bowl.
Add the mayonnaise, sour cream, mustard powder, and fresh dill. Stir until the dressing coats all ingredients evenly.
Fold in the unsweetened dried cranberries, walnuts, pecans, and sliced almonds gently so the nuts stay intact.
Season with salt and pepper to taste. Adjust seasoning as needed before serving.
Crumble the goat cheese on top of the salad rather than mixing it in. Serve immediately or portion into meal prep containers.

Notes

Use leftover rotisserie chicken or turkey instead of canned for richer flavor. Add chopped hardboiled eggs for extra protein if not allergic to eggs. Leave out nuts if needed for nut allergies. Plain goat cheese, bleu cheese, or feta can substitute for tomato basil goat cheese. Does not freeze well due to mayo-based dressing -- store in fridge only for up to 5 days.