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Chicken thighs rather than breast, roasted rather than boiled. Thighs carry more fat, they do not dry out, and they hold up for several days in the fridge, which is the entire point of making a batch of this on a Sunday.

At 1 g net carbs and 23 g of protein a serving, this is about as clean as a keto lunch gets. Serve it in lettuce cups, on keto bread, or straight from the container.

The one ingredient worth being fussy about is the mayonnaise, which is covered in the tip below.

Spicy keto chicken salad with celery and herbs in a bowl, a low carb meal prep lunch
Dr. Don Colbert, MD

Spicy Keto Zone Chicken Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Lunch
Calories: 317
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 lb organic chicken thighs boneless and skinless
  • 1/2 cup avocado oil mayonnaise no canola, soy, safflower or vegetable oil
  • 3 stalks celery diced
  • 1 tbsp organic olive oil
  • 2 tsp dijon mustard
  • 1 lemon juiced
  • 1 tbsp fresh parsley finely chopped
  • 2 tsp sugar-free hot sauce or to taste
  • 1 1/2 tsp sea salt divided
  • 1 tsp black pepper divided
  • 1/2 tsp garlic powder

Method
 

  1. Preheat the oven to 400 F.
  2. Toss the chicken thighs with the olive oil, half the salt and half the pepper.
  3. Spread them on a parchment lined baking sheet and roast for about 30 minutes, until cooked through.
  4. Let the chicken cool until you can handle it, then cut into small bite sized pieces.
  5. In a large bowl, combine the chicken with the celery, mayonnaise, dijon, lemon juice, parsley, hot sauce, garlic powder and the remaining salt and pepper.
  6. Mix until everything is evenly coated.
  7. Cover and refrigerate for about 2 hours before serving. It is noticeably better once the flavors settle.
  8. Serve in lettuce cups, on keto bread, or on its own.

Nutrition

Calories: 317kcalCarbohydrates: 2gProtein: 23gFat: 24gFiber: 1g

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