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KETO CRANBERRY CHICKEN SALAD centered hero view, clean and uncluttered
Thomas Baker

Keto Cranberry Chicken Salad Easy Fresh Weeknight Dinner

This Keto Cranberry Chicken Salad is a delightful low-carb option perfect for an easy dinner or a quick weeknight meal. Loaded with protein and a mix of crunchy nuts and tart cranberries, this keto chicken recipe makes a tasty family dinner or meal prep salad that stays fresh throughout the week.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 portions
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cans chicken breast 9.97 oz cans, drained
  • 0.5 cup celery Chopped
  • 0.33 cup green onions Chopped
  • 0.5 cup mayonnaise Full-fat preferred
  • 0.25 cup sour cream Full-fat preferred
  • 0.25 tsp mustard powder
  • 1 tbsp fresh dill Chopped
  • 0.5 cup unsweetened dried cranberries Must be unsweetened to keep carbs low
  • 0.25 cup walnuts Chopped
  • 0.25 cup pecans Chopped
  • 0.25 cup sliced almonds
  • 0.25 cup tomato basil goat cheese Crumbled, added on top at serving
  • 1 pinch salt and pepper To taste

Method
 

  1. Completely drain the chicken from both cans and place it in a large bowl, using a fork to shred into uniform pieces.
  2. Add the chopped celery and green onions to the chicken and mix gently.
  3. Combine the mayonnaise, sour cream, mustard powder, and fresh dill, then stir into the bowl until everything is evenly coated.
  4. Carefully fold in the unsweetened cranberries, walnuts, pecans, and sliced almonds to maintain their crunch.
  5. Sprinkle salt and pepper to your preference and give the salad a final mix to adjust flavors.
  6. Instead of mixing it in, sprinkle the crumbled tomato basil goat cheese on top before serving.
  7. Serve the salad right away or divide into containers for easy meal prep during the week.

Notes

  • For a richer taste, swap canned chicken breast with leftover rotisserie chicken or turkey. If you enjoy extra protein and are not allergic, add diced hardboiled eggs. Omit nuts to accommodate nut allergies. You may substitute tomato basil goat cheese with plain goat cheese, bleu cheese, or feta. This salad does not freeze well due to its mayonnaise base and should be stored in the refrigerator for up to 5 days.