This Low Carb Chicken Salad combines tender chicken thighs with a creamy mayo-sour cream base, finished with crunchy pecans and fresh chives for a quick, keto-friendly lunch or dinner.
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1. Cut chicken into bite sized chunks. Add 1 tbsp coconut oil to a medium heat pan and add the chicken. Cook fully through.
2. Add chicken thighs to a microwave safe dish and submerge chicken with water. Cook 6-8 minutes or until chicken is fully cooked through. Cut up into bit sized chunks
Combine all the ingredients above except the pecans and cooked chicken into a bowl.
Once fully combined add the chicken and toss. Add the pecans and toss again.
Store in fridge and serve cold!
Store in an airtight container in the refrigerator for up to 3 days; do not freeze due to mayonnaise base.
Yes, boneless skinless chicken breasts work, but thighs stay moister and more flavorful due to higher fat content.
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as mayonnaise-based salads separate when thawed.
Yes. With minimal carbs from lemon juice and vegetables, it fits standard keto macros. Pecans and sour cream add healthy fats.
Prepare and refrigerate up to 24 hours ahead. Add pecans just before serving to keep them crisp.
Poach in simmering salted water for 12-15 minutes until cooked through, then shred. This keeps the meat tender and adds minimal fat.
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