Description
This refreshing Lemon Herb Chicken Salad is a quick and easy keto-friendly recipe, perfect for a light lunch or a healthy meal prep option. Combining tender shredded chicken with crisp celery, zesty lemon dressing, and fresh herbs, it’s bursting with bright flavors and wholesome ingredients.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine the Salad Ingredients: In a large bowl, add the shredded chicken, diced celery, diced red onion, and chopped fresh parsley. Mix gently to combine all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
- Mix Dressing with Salad: Pour the prepared dressing over the chicken mixture in the large bowl. Stir thoroughly to ensure every ingredient is coated evenly with the dressing.
- Serve or Store: Serve the salad immediately for the freshest taste or cover and refrigerate it to enjoy later. It can be chilled for up to 2 days for meal prep convenience.
Notes
- Use cooked chicken breast either freshly poached or leftover roasted chicken for best results.
- Diced celery and red onion add crunch and a fresh bite; adjust quantities based on preference.
- Fresh parsley provides vibrant flavor, but you can substitute with fresh cilantro or dill if desired.
- This salad can be served on its own, over greens, or in lettuce wraps for a keto-friendly meal.
- Refrigerate leftovers tightly covered and consume within 2 days for optimal freshness and safety.
