Keto Chicken Salad

This keto chicken salad is a fast and easy recipe to whip up during your meal prep for the week. It’s high-protein, filled with healthy fats, and contains almost no carbohydrates so you can maintain those high energy levels and stay keto.

INGREDIENTS

· 1.5 lb chicken breast

· Seasoning blend - 1 tsp each (salt, pepper, paprika, garlic powder, onion powder)

· 3 ribs celery, diced

· 1/2 cup mayo

· 2 tsp brown mustard (regular works fine)

· 1/2 tsp pink Himalayan salt

· 2 tbsp fresh dill, chopped

· 1/4 cup chopped pecans (optional)

INSTRUCTIONS

1. Preheat oven to 450℉ and line baking sheet with parchment paper.

2. Season the chicken with the seasoning blend.

3. Bake chicken breast until cooked throughout, about 15 minutes.

4. Remove chicken from oven and allow to cool. After completely cooled, cut chicken into bite-sized pieces.

5. In a large bowl, add chicken, celery, mayo, brown mustard, and salt. Toss until chicken is fully coated and ingredients are well-combined.

6. Cover bowl with lid or plastic wrap and refrigerate until chilled, about 1-2 hours.

7. When ready to serve, add fresh dill and chopped pecans (optional) and lightly toss. Serve chilled and enjoy.

Nutrition

· Serving Size: 1 cup

· Calories: 279

· Fat: 19.4g

· Carbohydrates: 1.1g (0.4g net)