Cindy’s Chicken Salad

This chicken salad recipe is named after my Mom who made this for dinner one evening with left-over grilled chicken.  She would normally sweeten it up with raisins, but she spared them in this recipe since she knew I was on the keto diet and I couldn't have that added sugar.

My Mom is awesome at making up food on the fly.  Throw in a little of this, a little of that...taste...a little more of this, a little more of that.  You know how it goes!

This past summer my whole family met for a few weeks at our family lake house.  When my Mom has visitors she loves to cook up big dinners.  Well, after several days of grilling big steak and chicken dinners, the refrigerator was full of leftovers!  So on a whim she whipped this up for dinner one night after we had been playing on the lake all day.  It was a fantastic quick, simple and refreshing dinner for a hot summer evening.

I really do love chicken salads or tuna salads, but I honestly forget to make them a lot because I over-think dinner and that it needs to be fancy.  This chicken salad can be made up real quick without having to cook a thing.  I mix it up in a tupper-ware in less than 20 minutes (faster if you're using a food processor) and just spoon out in a bowl when I need a quick lunch or dinner.  You can eat with almond crackers or keto bread toasted.

The onions can be strong and over-whelming, so make sure to chop them up good so you only get a small pieces in each bite.

You can also substitute miracle whip for the mayo for some added sweetness and only a few additional carbs.  When you're really in a pinch you even used canned chicken (please don't scoff and tell me you don't use canned fish?!)


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Cindy's Chicken Salad
A simple chicken salad recipe that is keto-approved. Celery and onions give this salad a crunch. Eat with almond crackers or keto toast.
Votes: 0
Rating: 0
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Course Lunch, Main Dish
Cuisine Salad, Summer
Prep Time 20 minutes
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Salad, Summer
Prep Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Shred the chicken if not already shredded and measure out 2 cups.
  2. Chop the walnuts and celery into small pieces, about 1/4-1/2 the size of a dime.
  3. Chop the onion into even finer pieces than the walnuts and celery.
  4. Mix all ingredients together except the option mustard and stevia packets.
  5. Taste and add salt and pepper to your liking.
  6. If sweetness is desired add stevia packets to taste.
  7. If more flavor is desired add 1 Tbsp yellow mustard.
  8. Spoon onto almond crackers or keto toast for a meal!
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Nutrition Facts
Cindy's Chicken Salad
Amount Per Serving
Calories 377 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Polyunsaturated Fat 19g
Monounsaturated Fat 8g
Cholesterol 41mg 14%
Sodium 614mg 26%
Potassium 255mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 14g 28%
Vitamin A 3%
Vitamin C 2%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment
  1. Oh my goodness. Surprise to Cindy on this chicken salad recipe. Very nice write-up Janine Bean. Thank you for the kind words. It was a sweet surprise. Love you!

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