KETO CHICKEN SALAD

 This Keto Chicken Salad Recipe can be made four different ways; Rotisserie Chicken Salad, Canned Chicken Salad, Leftover Chicken Salad and I ’ll even tell you how to cook chicken for chicken salad! Either way, all of these easy chicken recipes are the perfect make-ahead low carb lunch!

Almost not even fair to consider it a recipe because its the easiest Keto Chicken Recipe ever. I usually throw it together with leftover chicken or canned chicken, but sometimes I’ll cook up some chicken breast or thighs and make a big batch for easy meal prepped lunches. 

Although us Keto-ers are told we can slap on the butter, eat all the cheese, and indulge in chicken thighs instead of only lean chicken breasts, it's still important to be mindful of the ingredients we consume regularly.

INGREDIENTS:

• 5oz Chicken (canned, rotisserie, leftover chicken breasts or thighs)
• 2 Tablespoons of Primal Kitchen Sugar-Free Mayo
• 1 Tablespoon Celery, diced
• 1 Tablespoon Red Onion, diced
• 1/4 Teaspoon Celery Salt
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Garlic Powder ( I recommend starting with 1/8 teaspoon and adding more to taste... I love extra garlic, but it might be too much for some people)

KETO CHICKEN SALAD

INSTRUCTIONS:

Rotisserie Chicken Salad

1. Remove five ounces of chicken from the bones, discarding the skin. 
2. Use two forks to pull apart the chicken and chop the chicken up into smaller pieces.
3. In a small bowl combine the rotisserie chicken, mayo, onion, celery, celery salt, ground pepper, and garlic powder.

Canned Chicken Salad

1. Drain the juice from the can of chicken
2. Add chicken to a small bowl, and use a fork to break apart the chicken
3. Add the mayo, onions, celery, celery salt, ground pepper, and garlic powder. Use your fork to work it all together.

How to Cook Chicken for Chicken Salad

1. To Sautee: Lightly grease a skillet or sauté pan over medium heat add chicken thighs or breasts to the pan and cook for about 5 minutes, flip the chicken and continue cooking for about 6-7 minutes. Check to be sure the chicken is cooked all the way through, no pink in the center! Remove from heat, drain any excess juices, chop up the chicken then add remaining chicken salad ingredients.
2. To bake: Preheat oven to 450 F, lightly grease a baking sheet, bake for 10 minutes, remove from heat and flip the chicken breast or thighs over. Return to oven and cook for an additional 5- 10 minutes depending on the size of the chicken. Cut a piece open to be sure there is no more pink in the center.