tossing chicken salad with dressing

Southwest Keto Chicken Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 490kcal
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.

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

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

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%