Keto chicken salad

Keto chicken salad with chicken breast, walnuts, mayonnaise and spring onion: creamy, quick to make, with plenty of protein – a simple low-carb meal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 406 kcal per serving
• Protein: 32 g
• Fat: 30 g
• Carbs: 2 g

Ingredients

• 250 g chicken breast
• 50 g walnuts
• 2 tbsp mayonnaise (made with olive oil, no seed oils)
• 1 tbsp vinegar
• 1 spring onion
• 1 pinch of pepper
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Poach the chicken breast in lightly salted water until cooked through. Leave to cool briefly.
2. Pull the chicken into small pieces or cut it into thin strips.
3. Roughly chop the walnuts and slice the spring onion into thin rings.
4. Stir the mayonnaise with the vinegar, salt and pepper into a creamy dressing.
5. Put the chicken, walnuts and spring onion into a bowl and mix everything with the dressing.
6. Serve the keto chicken salad well chilled or straight after mixing.

Good to know

A salad like this is often just right when you want something simple and hearty. Creamy, crunchy and without any fuss.

Swaps

Walnuts → pecans (similarly low in carbs, mild flavour); mayonnaise → Greek yoghurt with olive oil (a little fresher, also brings protein; contains milk); chicken breast → turkey breast (similar protein content, also lean); vinegar → lemon juice (fresh acidity, a little vitamin C)

Allergens

Contains tree nuts (walnuts) and egg (mayonnaise); shop mayonnaise often contains mustard too – check the label. For children, chop everything finely; in pregnancy, cook the chicken right through and use mayonnaise made with pasteurised egg.

Dairy-free recipes