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!
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.
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.
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.
To Make the Keto Chicken Salad
Place shredded chicken, mayonnaise, celery, onion, ground black pepper, and salt in large bowl. Stir to combine.
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.
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.