Healthy Chicken Salad

Chicken salad is a classic and a frequent sight at summer potlucks and luncheons. But the PUFA oils and high carb breads it usually comes with put a damper on what should be a good thing. Thankfully, this recipe offers a healthy re-do that satisfies a paleo, Primal, and keto standard—not to mention appetite.

Next time you cook up a chicken dinner, prepare a bit extra to put together this easy dish. It makes for a perfect workday lunch or fast weeknight meal.

Servings: 4

Time in the Kitchen: 20 minutes (not counting chicken cook time)



In a large bowl, combine cooked and shredded chicken with celery, Primal Kitchen Mayo, Primal Kitchen Spicy Brown Mustard, salt, and thyme. Toss until chicken is well coated.

Cover bowl and refrigerate until ready to eat.

Just before serving, toss with chopped pecans. Serve in butter lettuce cups.

Nutritional Info (per serving):

      • Calories: 485
      • Total Carbs: 2.2 grams (1 gram net carbs)
      • Protein: 52 grams
      • Fat: 31 grams
TAGS:  Keto Recipes

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7 thoughts on “Healthy Chicken Salad”

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  1. My wife makes a chicken salad almost identical to this. Absolutely delicious and easily portable to our son’s travel baseball tournaments or other weekend activities.

  2. I love chicken salad and it’s the most requested item by an elderly person I love too. I always add a bit of sauerkraut juice or pickle juice for extra tang, and shredded carrot for sweetness. Raisins once in a while. I’m really impressed by your sauces, Mark and that’s not a cheap compliment. I can’t stand the flavor of most “healthy” mayo but yours is great, thanks!

  3. I still enjoy Marks Daily Apply, but I have to say that when I started ~2012, a recipe post containing boneless, skinless chicken breasts and bottled dressings would have only appeared on April 1. What happened to whole foods?!

    1. Agree with you Panko.
      I understand that Mark has his business to promote but his products aren’t available to those of us who don’t live in the USA in any case.
      But thanks to Mark for all the free info supplied on the site over the years.

    2. Agreed. I make a similar version with whole smoked chickens, though I set the skin & bones aside after cooking for bone broth. As for the bottled stuff, whatever. I make my own avo mayo, and it’s not hard to find mustard without sugar/u6.

    3. Chicken salad made with leg meat, too, and the skin on (though cut into the same small pieces with the meat) is far tastier!!

  4. No chicken? Sub in tuna or salmon, add in some sauerkraut, maybe sliced radishes and other bits, and you’ve got yourself a tasty meal.