Welcome to a recipe that proves diet food can be incredibly delicious and satisfying! This Keto Chicken Salad is a perfect example of how the ketogenic lifestyle can be full of flavor. Forget bland, boring meals; this salad is vibrant, creamy, and packed with healthy fats and protein. The secret lies in the homemade, sugar-free olive oil mayonnaise, which comes together in minutes and elevates the simple combination of tender chicken and fresh greens into something truly special. Whether you're a seasoned keto pro or just starting, this quick and easy recipe is sure to become a staple in your weekly meal plan.
Keto chicken salad.
Keto Chicken Salad Ingredients
- 250 g boiled chicken (thigh)
- 1 hard-boiled egg
- 2-3 large green lettuce leaves
- small bunch of cilantro
- a few stalks of green onion
- 2 red radishes
- 1 egg yolk
- 1 teaspoon mustard
- 50 g extra virgin olive oil
- 1 tablespoon lemon juice
- sea salt to taste
How to Make Keto Chicken Salad
The sauce is a classic olive oil mayonnaise with freshly squeezed lemon juice and mustard.
Whisk the yolk with mustard and salt, adding olive oil drop by drop.
Remove the meat from the bones, leaving the skin on as it is rich in fat.
Let’s start with the sauce. This is a classic olive oil mayonnaise with freshly squeezed lemon juice and mustard. I make my own mustard, sugar-free and vinegar-free, also with lemon juice and olive oil.
Blend the sauce. In a tall blender cup, place the egg yolk and mustard. Add sea salt, about 1/4 teaspoon or so. Whisk the yolk with mustard and salt, adding the olive oil drop by drop. Once the mayonnaise thickens, add all the oil, then pour in the strained lemon juice. The ingredients listed in the recipe will yield a medium-thick mayonnaise.
Assemble the salad. Use cold boiled chicken – chicken thighs are great for this. Remove the meat from the bones but leave the skin on, as it’s rich in fat. If you’re not a fan of the skin, it’s an optional ingredient; you can share it with your cat.
Coarsely chop the boiled chicken.
Coarsely chop the boiled chicken or shred it into long fibers with two forks.
Finely chop a bunch of fresh cilantro.
Mix thoroughly and taste.
Arrange the lettuce leaves on a plate.
Finely chop a bunch of fresh cilantro. Add the chopped cilantro and homemade olive oil mayonnaise to the boiled chicken.
Mix thoroughly and give it a taste; you might need a little more salt.
Soak the fresh lettuce leaves in cold water and wash them well. Dry them in a salad spinner or on paper towels. Arrange the lettuce leaves on a plate, and then mound the chicken salad on top.
Cut the hard-boiled egg into 4 parts and place it on the chicken.
Place a fresh chicken egg in cold water and bring it to a boil. Turn off the heat and let it sit for 10 minutes. This is the best way to cook eggs – the white will be perfectly cooked, and you’ll save energy. Cut the hard-boiled egg into 4 wedges and place them on the chicken.
Sprinkle the salad with onion and radish, season with ground black pepper, and serve immediately.
Finely chop the green onion. Grate two small radishes on a coarse grater. Sprinkle the salad with the onion and radish, season with ground black pepper, and serve immediately. No bread needed – just wrap a portion of the chicken salad in a green lettuce leaf. Cook deliciously and enjoy your weight loss journey!
And there you have it – a simple, yet incredibly flavorful Keto Chicken Salad that's ready in no time! This dish is wonderfully versatile. Serve it as is, spoon it into crisp lettuce cups for a light lunch, or pack it for a healthy meal on the go. Feel free to customize it with other keto-friendly additions like avocado, celery, or a sprinkle of toasted seeds for extra crunch. We hope this recipe inspires you to continue exploring the delicious possibilities of healthy cooking. Enjoy every bite!
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