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Keto chicken salad in a large ceramic bowl - close up

Keto Chicken Salad

This creamy, shredded chicken salad is the perfect go-to chicken salad recipe... and it's keto! Made in the style of beloved shredded chicken salads like Chicken Salad Chick or Costco's rotisserie chicken salad, it's quick and easy to make and perfect for meal prep all week. 0g net carbs!
Course Main Course, Meal Prep
Cuisine American
Keyword high fat, low carb, no added sugar
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time (Optional) 1 hour
Total Time 1 hour 35 minutes
Servings 8
Calories 437kcal


  • Wide skillet or pot with lid
  • Utensil or appliance of choice to shred chicken (see Notes)
  • Large bowl
  • Large spoon or silicone spatula


  • 3 pounds boneless, skinless chicken breasts or 2 ¼ pounds cooked chicken, see Notes
  • 1 32-ounce carton chicken broth or stock
  • 1 ¼ cups mayonnaise plus more to taste
  • 1 ¼ cups finely diced celery
  • ¼ cup minced onion optional
  • 1 teaspoon freshly ground black pepper
  • 1 ½ - 2 teaspoons salt to taste


To Cook the Chicken

  • Note: if using 2 ¼ pounds (36 ounces) cooked chicken with the skin removed, skip this section. Shred chicken using preferred method (see Notes) and proceed with "To Make the Keto Chicken Salad" section.
  • Place chicken breasts in wide skillet. Cover with chicken broth or stock.
    Raw chicken breasts in skillet of water
  • Bring liquid to boil then reduce heat to simmer. Cover and cook 20 to 25 minutes, or until chicken breasts are cooked through. Internal meat thermometer inserted into center of chicken breast should read 160° Fahrenheit.
    Cooked chicken breasts in skillet with broth
  • Remove chicken from skillet. Reserve broth. Let chicken rest approximately 5 minutes. It should reach 165° Fahrenheit internally within that time.
  • Shred chicken using preferred method. See Notes.
    Shredded chicken breasts on a cutting board with 2 forks, next to whole cooked chicken breast

To Make the Keto Chicken Salad

  • Place shredded chicken, mayonnaise, celery, onion, ground black pepper, and salt in large bowl. Stir to combine.
    Ingredients for keto chicken salad in a large white bowl
  • Add chicken broth to shredded chicken mixture in 1-tablespoon increments, stirring until desired texture and consistency is achieved. (I use 4-6 tablespoons of broth.) Taste and add more mayonnaise, if desired.
  • Serve immediately or cover and refrigerate until chilled.


  • If using cooked chicken (like rotisserie chicken) just make sure to remove the skin first! 
  • Onion: Technically onions aren't considered keto, but we only use a small amount in this recipe. They're totally optional, though, so feel free to leave them out! Skipping them will save you 1-2 carbs overall.
  • To Shred the Chicken: Use your choice of method! See our post on the best shredded chicken for details on each.
Recipe yields approximately 8 servings. Nutritional values shown are general guidelines, and reflect information for one serving, including onion. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.


Serving: 1serving | Calories: 437kcal | Carbohydrates: 1g | Protein: 37g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1450mg | Potassium: 688mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg