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This Lemon Herb Chicken Salad recipe is low carb and keto-friendly, so easy to make, bright, light, and full of flavor. It will quickly become your go-to chicken salad recipe!
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This Lemon Herb Chicken Salad is one of my favorite springtime recipes!
This was inspired by my Greek Chicken Salad recipe. Many of you loved the lightness of that salad but wanted one that didn't have all of the veggies in it. I can totally appreciate an easy-to-make protein-forward lunch recipe so this is what I came up with.
I am so addicted to this Lemon Herb Chicken Salad that it isn't even funny!!
I have started making it in double batches because it is so good I want it for lunch every day!
I am serious.
The tender juicy chicken with bright lemon flavor, slight onion taste from the chives, and the herby undertone from the parsley?
When I find something I really like AND it is uber low carb I tend to obsess and can eat it over and over again.
Anywho, my obsessive personality aside, let's talk about how easy this chicken salad is to make.
The hardest part is 6 minutes of cook time on the chicken.
And I grab all of my other ingredients while it is cooking, so really it just takes about 10 minutes at the most to make it.
I prefer pan-searing my chicken (oh grilled would be really good too!) VS poaching because I like the texture it gives the chicken.
I am not a huge poached chicken fan, but if you are, go for it. Poach away!
Just make sure to season the salad really well because most of my seasoning is on the chicken when I cook it.
I also like it pretty lemony so that is why the recipe says 1 to 2 tablespoons of lemon juice.
If you aren't sure how much lemon flavor you want, just go with 1 at first, then taste it and add more if you like.
I have eaten this chicken salad in lettuce wraps, with low carb cheese wraps, on keto bread, and also just piled it in a bowl and scarfed it down as fast as I could shovel it into my pie hole!
As I said, I reallllllllllllllllly like it.
If you don't want to eat it every day ad nauseam like me, give this keto tuna salad recipe a try.
It has zero, yes I said ZERO carbs per serving!
So you can go hog wild on that one too!
As you can see, there are just a handful of ingredients needed to make this Lemon Herb Chicken Salad recipe.
- Boneless skinless chicken breast
- Olive oil
- Zero carb mayo
- Fresh chives
- Parsley paste
- Pink salt
- Cracked black pepper
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making ---. You will find the full directions in the recipe card at the bottom of the post.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Chicken - you can use boneless skinless chicken thighs in this if you prefer them.
- Citrus and Herbs - this recipe is really good with lime and cilantro in place of lemon and parsley.
- Mayo - if you are not a fan of mayo you can use sour cream or Greek yogurt in its place.
Store the Lemon Herb Chicken Salad in an airtight container in the refrigerator for up to 5 days.
I have not tried freezing this chicken salad.
This Lemon Herb Chicken Salad is ready to eat once it is made but if you let it hang out in the refrigerator for about an hour and allow the flavors to meld it makes it even better.
FAQ about Lemon Herb Chicken Salad
Most people use chicken breasts as they are lighter but if you prefer chicken thighs, or are on a low carb/keto diet and are looking for ways to up your fat, go for it!
You sure can. I have been known to make this with canned chicken when I am really craving it but don't have any fresh.
If stored in an airtight container this chicken salad should last up to 5 days.
More Keto & Low Carb Salad Recipes
- Loaded Chicken Salad
- Avocado Ranch Chicken Salad
- Keto Tuna Salad
- Chopped Greek Chicken Salad
- Blackened Chicken Salad
- Fajita Chicken Salad
Lemon Herb Chicken Salad (Keto & Gluten-Free)
- 1 lb boneless skinless chicken breast
- 1 tbs olive oil
- 1/3 cup keto mayonnaise
- 1 lemon zested
- 1 to 2 tbsp fresh lemon juice
- 2 tbsp fresh chives chopped
- 1 tbsp parsley paste or fresh chopped parsley leaves
- pink salt
- cracked black pepper
- Cut each chicken breast in half to make cutlets and salt and pepper them generously.
- In a large skillet, heat 1 tablespoon olive over medium-high heat and place the chicken breasts in the pan.
- Cook for about 2 to 3 minutes, or until they become golden brown and are cooked about halfway through. Turn the chicken breasts over and cook an additional 2 to 3 minutes or until they reach the internal temperature of 165 derees F.
- Remove the chicken breasts from the pan to a plate and allow to cool a bit. When they are cool enough to touch cut into cubes
- Meanwhile, combine the remaining ingredients in a medium bowl and add the chicken breast cubes.
- Taste and add salt and pepper as needed.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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