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