Low Carb Shredded Chicken Salad
Treat yourself to a wholesome and refreshing meal with this Low Carb Shredded Chicken Salad, a perfect combination of flavor, nutrition, and ease. Featuring tender, oven-baked chicken breasts shredded and coated in a creamy dressing made with mayonnaise, Dijon mustard, and a splash of zesty lemon juice, this dish is elevated by crisp celery, crunchy red onion, and vibrant fresh parsley. Topped with buttery avocado cubes and served over a bed of mixed salad greens with juicy cherry tomatoes, this low-carb recipe is packed with protein and healthy fats, making it ideal for keto and low-carb lifestyles. Ready in just 40 minutes, this versatile salad is perfect as a light lunch, satisfying dinner, or meal prep option. Enjoy it chilled for an extra refreshing experience!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 2 stalks celery, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 large avocado, cubed
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet lined with parchment paper.
Drizzle the chicken with olive oil and season with salt and black pepper on both sides.
Bake the chicken in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the chicken from the oven and let it cool for a few minutes, then shred it using two forks.
In a large bowl, combine mayonnaise, dijon mustard, and lemon juice, mixing until smooth.
Add the shredded chicken, celery, red onion, and parsley to the bowl, tossing to coat the chicken with the dressing.
Fold in the cubed avocado gently, being careful not to mash it.
To serve, arrange the mixed salad greens on plates, top with the shredded chicken mixture, and garnish with cherry tomato halves.
Serve immediately or chill in the refrigerator for 30 minutes if you prefer it cold.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 9.7 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
