Southwest Keto Chicken Salad

Slightly spicy with rich savory flavors, this Keto Chicken Salad has shredded chicken, green chiles, cheddar cheese, and a creamy yet tangy dressing. Perfect by itself or wrapped in low carb tortillas.

Shredded Chicken Tips

Wondering how to get shredded chicken? My local supermarket sells packaged pre-shredded chicken by the brand Del Real. You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals.

Or you can buy raw chicken, cook it any way you prefer — pan sear, pressure cook, grill, or bake — and shred it.

Watch out for any cooked-out juices from the meat, which will make your chicken salad taste thin and watery. Drain out this liquid, or squeeze the shredded chicken dry, before making the salad.

Serving Ideas

When I’m not enjoying a bowl of this chicken salad by itself, I wrap it up in store-bought low carb tortillas. Usually 5 or 6 g net carbs per tortilla, you can find these low carb versions by brands like Mission, Kroger, and La Banderita in U.S. supermarkets. Wrap up a small serving in a tortilla, fold in the edges, and heat in a skillet seam-side down.

Other ways you can enjoy chicken salad is by putting it on lettuce wraps, keto crackers, keto bagels, or keto biscuits.

5 from 1 vote

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Southwest Keto Chicken Salad

Slightly spicy with rich savory flavors, this Keto Chicken Salad has shredded chicken, green chiles, cheddar cheese, and a creamy yet tangy dressing.

Course Salad

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 490 kcal

Ingredients

• 3 cups shredded cooked chicken (1 lb)
• 8 oz wt. canned fire-roasted diced green chiles, drained well (I use two 4 oz cans from the brand Ortega)
• 1 cup shredded cheddar cheese
• 2 scallions (green onions), thinly sliced
• 1 rib celery, diced
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cayenne (this yields mild spiciness; adjust amount to match your preferences)
• salt and pepper, to taste

Instructions

1. In a large mixing bowl, add garlic, mayonnaise, sour cream, lemon juice, and cayenne. Stir until well-mixed. This mixture is the dressing for the salad.

2. Add diced chiles, cheddar cheese, scallions, and celery to the same mixing bowl. Stir until well-mixed.
3. Lastly, add shredded chicken to the mixing bowl. Toss until the chicken is well-distributed and evenly coated.
4. Season with salt and pepper to taste, and serve.

5. Making Ahead: Follow above instructions. Cover and refrigerate for up to 2 days. Just prior to serving, toss the salad to incorporate any separated dressing.

Nutrition Info

Makes 4 Servings

Amount Per Serving:

Calories 490
Total Fat 36g	55%
Saturated Fat 8g	40%
Cholesterol 120mg	40%
Sodium 600mg	25%
Net Carb 1g
Total Carb 2.5g	1%
Dietary Fiber 1.5g	6%
Sugars 0.5g
Protein 33g

Vitamin A 10% · Vitamin C 16% · Calcium 23% · Iron 5%

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