Keto Chicken Salad with Bacon

Dish Info

Making a low-carb lunch is a breeze with this Keto Chicken Salad! You will love how quick it is to make, and with just one net carb a serving it will help you stay on track with your macros. Serve it by itself, in a low-carb tortilla, or lettuce wraps. Perfect for meal prep, you can keep this recipe in the refrigerator for up to four or five days.


– 16 ounces boneless skinless chicken breast or thighs, cooked – 8 ounces bacon cooked – 2 dill pickles chopped – ½ cup chopped celery – ¼ cup chopped red onion – ¼ cup chopped pecans – 2 tablespoons fresh dill chopped – Dressing – ⅔ cup mayonnaise – 2 teaspoon apple cider vinegar – 1 tablespoon dijon mustard – ½ teaspoon salt – ½ teaspoon pepper

– Chop or shred the chicken.

– Place in a large bowl.

– Add bacon, dill pickles, celery, red onion, pecans, and dill.

– In a small bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, salt, and pepper.

– Add the mayonnaise mixture to the chicken mixture and stir to combine. – Store in an airtight container for up to 5 days.

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