Southwest Keto Chicken Salad
Prep Time 15 minutes Total Time 15 minutes
Servings 4 servings
Calories 490 kcal
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.
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
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.
Total Fat 36g 55%
Saturated Fat 8g
Cholesterol 120mg 40%
Sodium 600mg 25%
Net Carb 1g
Total Carb 2.5g 1%
Dietary Fiber 1.5g