This keto chicken salad combines shredded chicken breast with celery, pecans, and creamy mayo, delivering a low-carb, protein-rich meal that keeps you satisfied for hours.
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Preheat oven to 450℉ and line baking sheet with parchment paper.
Bake chicken breast until cooked throughout, about 15 minutes.
Remove chicken from oven and allow to cool. After completely cooled, cut chicken into bite-sized pieces.
In a large bowl, add chicken, celery, mayo, brown mustard, and salt. Toss until chicken is fully coated and ingredients are well-combined.
Cover bowl with lid or plastic wrap and refrigerate until chilled, about 1-2 hours.
When ready to serve, add fresh dill and chopped pecans and lightly toss. Serve chilled and enjoy.
Refrigerate in an airtight container for up to 3 days. Serve chilled or at room temperature; do not reheat.
Yes. Prepare up to 2 days in advance and store in an airtight container in the refrigerator. The flavors deepen overnight.
Use walnuts, macadamia nuts, or almonds in equal amounts. Each adds a different texture but maintains the same nutritional profile.
No, it contains mayo. Use dairy-free mayo if needed, but this recipe is not keto-certified dairy-free otherwise.
Poach, bake, or grill 1.5 lb chicken breast until internal temperature reaches 165°F. Cool completely before chopping.
Yes. Keep ingredient ratios the same: scale mayo and pecans proportionally with chicken weight.
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