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I had to live in the South for 20 years before figuring out the right combination of ingredients to make the perfect Southern Keto Chicken Salad.

Maybe that’s because in the South they just cook differently. I don’t know, but like Paula Deen says, “Everything is better with butter!” Ok, so there’s no butter in this recipe, but it is a full-fat version. If you’re looking for a skinny Minnie version of chicken salad, scroll on by, my friend.

This recipe is creamy, chunky, and with a surprising crunch from the pecans, this keto chicken salad recipe can be made ahead and enjoyed for lunches throughout the week, or it can be turned into a cute and yummy appetizer.

When I was a working chef and had my own store, we would make gallons of this chicken salad but we added grapes. Grapes aren’t keto, so this version is grape-less.

It really is fabulous, and once you get a taste of it, I’m sure it’ll be your favorite, too!

Ingredients

Chicken – Do yourself a favor and start with a rotisserie chicken. If I have the time, I will season and bake chicken breasts for this recipe – I find the texture of the chicken is just a bit better.

OR

Canned chicken – use a similar amount of canned chicken, just drain it really well. I like to remove the lid then push the lid down on the chicken to remove excess liquid.

Sour Cream – Yes, sour cream. There’s hardly any mayo in this recipe, and the sour cream gives it a tangier flavor and plenty of creaminess.

Crunch – The crunch in this recipe comes from finely diced celery and the keto chicken salad’s secret ingredient: roasted pecans. Pecans are one of the more keto-friendly nuts, and they add SO much flavor to this Southern Chicken Salad recipe.

Lemon Juice – If you have a lemon on hand, give this dish a good squeeze. It really brightens up the flavors.

How To Make Southern Chicken Salad

This dish couldn’t be any easier, especially if you’re starting with a rotisserie chicken or leftover chicken.

Simply remove the fat and skin from the chicken (and take it off the bone), and cut it into chunks.

Mix the dressing ingredients in a bowl large enough to hold everything, then toss it with the chicken.

Chef’s Tips

• Make sure you pull off all the skin and fat, and remove all the bones. That’s unpleasant to bite into.
• Use whole pecans or pecan pieces and toast them in a skillet on the stove or on a sheet pan in the oven. Don’t walk away! Nuts wait until you’re not looking, and then they burn.
• Use full-fat sour cream for the best flavor.

What To Serve With This Keto Chicken Salad Recipe

Serve this fabulous keto chicken salad recipe with these Crispy Keto Crackers, or serve it with your favorite keto bread as a sandwich.

You can also turn this dish into a tasty keto appetizer idea or keto snack. Finely chop the prepared chicken salad (yes, you can do this after it’s been prepared. Just run a knife through it a few times to chop it up more, but don’t pulverize it.) and put it on top of cucumber rounds, stuff it into mini peppers, or stuff it into garlicky mushrooms.

And, for more Southern goodness, check out Julianne’s Keto Fried Green Tomatoes!

Is This Chicken Salad Recipe Freezable?

Sadly, no. Sour cream and mayonnaise don’t play nicely in the freezer. That being said, you can freeze leftover chicken in an airtight freezer plastic bag, so that the chicken is ready to go whenever you’re craving this chicken salad with pecans recipe.

Like This? Also Try:

• Shrimp Salad with Dill
• Roasted Shrimp & Cauliflower Salad
• Tzatziki
• and be sure to check out my cookbooks!

Yield: 6 servings

Southern Chicken Salad (Keto, Low-Carb)

Prep Time: 15 minutes

Total Time: 15 minutes

Creamy, tangy, and loaded with toasted pecans, this Southern Chicken Salad always disappears quickly!

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Ingredients

• 3 cups cooked chicken meat
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup toasted pecans
• 1/4 cup celery
• 2 tbps green onions
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 1/3 tsp salt
• 1/4 tsp pepper

Instructions

1. Chop the chicken in to small chunks.
2. Combine the sour cream, mayo, lemon juice, salt and pepper, pecans, green onions, parsley, and celery in a bowl large enough to hold all the chicken, too.
3. Toss the dressing with the chicken. Season with salt and pepper. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1/2 cup
Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 96mgSodium: 261mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 23g

All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.