This keto chicken salad recipe with blue cheese and walnuts is a dressed-up make-ahead low-carb lunch that you can meal prep or put together fast using leftover chicken breasts, Rotisserie, or canned chicken.
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Ok, so I low-key feel bad about calling this a recipe like it’s some ancient Chinese secret because this salad may be one of the easiest keto chicken recipes ever.
And by easy, I mean, throw together with little to no effort or thought. Sure, when I’m in a meal prep mood, I may batch cook some chicken and prep a few of these for lunch for the week, but if I’m being honest, I keep this one in my what to do with leftover chicken reserve.
No matter where you are on your keto or lunch journey, I think you will appreciate the simplicity and flavor of this keto chicken salad recipe. Now, let’s talk about what you need to make it!
Ingredients You Need To Make Keto Chicken Salad with Blue Cheese & Walnuts
Shredded chicken (Rotisserie, leftover chicken, chicken breasts or thighs)
Mayonnaise
Celery
Baby spinach
Keto Chicken Salad FAQ
What Kind of Chicken Can I Use?
As I mentioned, you can use whatever chicken you have on hand! Here are a few of my favorite options.
Rotisserie Chicken
Using a Rotisserie chicken may be the easiest route – especially if messing around with raw poultry is not your jam. I love buying a large Rotisserie chicken or two to cut my cooking time down. This typically happens after I have spent four hours at the grocery store, and I’m in no mood to cook when I get home.
Canned Chicken
While there is nothing glamorous about canned chicken, I have to tell you there ain’t nothing wrong with it either. Especially when you’re in a hurry, or you need protein fast because the hunger pains are sticking like duct tape.
Leftover Chicken
Another effortless route is to go with leftover chicken – any leftover chicken. It really doesn’t matter how it was prepared or seasoned.
How Much Chicken To Use
If you get confused by measurements – you are not alone. I tend to overthink converting pounds to breasts to shredded and end up going down a crazy, time-sucking Google rabbit hole. Let me save you that headache!
1 pound Rotisserie chicken = 1 cup shredded chicken
1 pound of uncooked chicken is about 1 cup of cooked, deboned chicken
1 cup of cubed or shredded chicken = 5 ¼ ounces of cooked, deboned chicken
1 cup of cubed or shredded chicken = 1 boiled chicken breast
How Do I Cook the Chicken?
You may be batch cooking for the week, or you could be cooking for one; either way, I’m happy to walk you through how to make this salad happen with chicken thighs or breasts. And I have great news – you can bake it or saute it – it’s up to you!
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This Keto Chicken Salad Recipe With Blue Cheese & Walnuts Is The Perfect Low Carb Lunch
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This keto chicken salad recipe with blue cheese and walnuts is a dressed-up make-ahead low-carb lunch that you can meal prep or put together fast using leftover chicken breasts, Rotisserie, or canned chicken.
Ingredients
½ cup mayonnaise
1 teaspoon Dijon mustard
¾ teaspoon dried dill
Sea salt and black pepper, to taste
1 pound rotisserie chicken breast, shredded
2 medium celery stalks, diced
3 cups baby spinach
3 ounces blue cheese, crumbled
½ cup walnuts, chopped
Instructions
Combine the mayo, Dijon mustard, and dried dill in a large bowl. Season with salt and black pepper to taste, and stir to combine.
Add the shredded chicken breast and chopped celery to the bowl and toss to combine.
Divide the baby spinach between 4 chilled serving plates.
Add one-quarter of the chicken salad to each plate and top with the blue cheese and chopped walnuts. Serve immediately. Enjoy!
Notes
How To Bake Chicken
Preheat the 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 the oven and cook for an additional 5-10 minutes depending on the chicken’s size. (The chicken is cooked thoroughly when the juice is clear – not pink.)
How To Saute Chicken
Lightly grease a skillet or sauté pan over medium heat. Add the chicken thighs or breasts to the pan and cook for 5 minutes, then 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, shred up the chicken, then add remaining chicken salad ingredients.
- Prep Time: 15 minutes
- Category: lunch
- Cuisine: American
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