7 Delicious Keto Chicken Salad Recipes to Try

As a missionary dad in the Dominican Republic, I know how hard it is to balance healthy eating with a busy family life. With two of our four children still at home and frequent ingredient shortages, I’ve leaned into keto-friendly, low‑carb chicken salad recipes that fuel our active days and support my type 2 diabetes management. Each of these seven salads brings together simple, fresh ingredients, adapts to Caribbean markets, and uses methods that work well at sea level—because every meal counts.

When I first tried curried chicken salad here in Santo Domingo Este, grapes were scarce, so I substituted with sweet local guineos (bananas) and it was a game changer.

Curried Chicken Salad with Grapes

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This Curried Chicken Salad with Grapes is a delightful blend of flavors and textures. The savory notes of curry powder combine beautifully with the sweetness of grapes, making each bite a little adventure. Plus, it’s super simple to whip up, which is always a bonus for busy days!

The addition of crunchy almonds adds a satisfying crunch, while the fresh herbs brighten the dish. Perfect for meal prep or a quick lunch, this salad is sure to become a go-to in your recipe collection.

Ingredients

• 2 cups cooked chicken, diced
• 1 cup red grapes, halved
• 1/2 cup almonds, chopped
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced chicken, halved grapes, and chopped almonds.
2. In a separate small bowl, mix together the mayonnaise, curry powder, lemon juice, and a pinch of salt and pepper.
3. Pour the dressing over the chicken mixture and stir until well combined.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
5. Serve on a bed of lettuce or in a low-carb wrap for a satisfying meal.

Mediterranean Chicken Salad with Feta

Some weekends, I grill chicken on our patio to save energy—watching my kids run around while I chop veggies always reminds me why convenience matters.

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This Mediterranean Chicken Salad with Feta combines vibrant flavors in a healthy and satisfying dish. Perfect for meal prep or a quick lunch, this salad is light yet filling, making it a delightful addition to your keto menu.

The juicy grilled chicken pairs beautifully with the fresh veggies and tangy feta cheese, creating a dish that is both refreshing and hearty. Plus, it’s simple to make, so you can whip it up without much fuss!

Ingredients

• 2 cups cooked, diced chicken breast
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced chicken, cherry tomatoes, black olives, feta cheese, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.

Avocado Chicken Salad with Lime Dressing

Once our power went out mid-pasta prep, so I threw together a no-cook avocado‑lime salad that became a family favorite—super fast and no stove needed.

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This Avocado Chicken Salad with Lime Dressing is a refreshing twist on a classic recipe. The creamy avocado pairs beautifully with tender chicken, creating a dish that’s satisfying without feeling heavy. With a zesty lime dressing, each bite bursts with flavor, making this salad a delightful addition to your keto meal plan.

Not only is this salad simple to prepare, but it also comes together in no time. Perfect for a quick lunch or a light dinner, it’s a dish you’ll want to make over and over again. Plus, it’s packed with healthy fats and protein, keeping you energized and full throughout the day.

Ingredients

• 2 cups cooked chicken, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the diced chicken, avocado, red onion, and cilantro.
2. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the chicken mixture and gently toss to combine, being careful not to mash the avocado.
4. Serve immediately, or chill in the refrigerator for 30 minutes to enhance the flavors.

Cobb Chicken Salad with Avocado Dressing

I often double this salad and give a batch to our elderly neighbor, because sharing something healthy warms my heart and helps our community.

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This Cobb Chicken Salad with Avocado Dressing is a delightful blend of flavors and textures. It features tender chicken, crisp greens, savory bacon, and creamy avocado, all topped with a luscious dressing that ties everything together. Not only is this salad tasty, but it’s also easy to prepare, making it a perfect option for a quick lunch or dinner.

The combination of fresh ingredients creates a satisfying meal that’s both healthy and filling. The creamy avocado dressing adds a rich, smooth element that enhances the dish without overpowering it. Enjoy this salad as a low-carb option that fits perfectly into your keto lifestyle!

Ingredients

• 2 cups cooked chicken breast, shredded
• 4 cups mixed greens (like romaine and spinach)
• 4 slices cooked bacon, crumbled
• 2 hard-boiled eggs, sliced
• 1 ripe avocado, sliced
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, shredded chicken, crumbled bacon, and sliced eggs.
2. Arrange the avocado slices on top of the salad.
3. Sprinkle with chopped chives, salt, and pepper.
4. For the dressing, mash the avocado in a bowl and mix with a bit of lemon juice, salt, and pepper until creamy.
5. Drizzle the avocado dressing over the salad and toss gently to combine before serving.

Creamy Ranch Chicken Salad

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This Creamy Ranch Chicken Salad is a delightful dish that’s both easy to prepare and packed with flavor. You’ll enjoy the rich, creamy texture combined with the zing of ranch seasoning, making it a satisfying meal or snack. It’s a fantastic way to use leftover chicken, and it comes together in just a few minutes.

Perfect for warm days or as a quick lunch option, this salad is loaded with tender chicken pieces, creamy dressing, and fresh herbs. Serve it on a bed of greens, in a low-carb wrap, or on its own for a filling meal that keeps you on track with your keto diet.

Ingredients

• 2 cups cooked chicken, diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 packet ranch seasoning mix
• 1/2 cup celery, diced
• 1/4 cup green onions, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, mix together mayonnaise, sour cream, and ranch seasoning until well combined.
2. Add the diced chicken, celery, green onions, and parsley to the bowl. Stir until the chicken is evenly coated with the dressing.
3. Season with salt and pepper to taste, adjusting to your preference.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Serve on lettuce leaves, in low-carb wraps, or as a standalone dish. Enjoy!

Lemon Herb Grilled Chicken Salad

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The Lemon Herb Grilled Chicken Salad is a refreshing and light dish that balances zesty lemon flavors with tender grilled chicken. It’s perfect for those following a keto diet as it’s low in carbs while still being filling and satisfying. The combination of herbs elevates the dish, providing a burst of freshness that complements the smoky taste of the grilled chicken. Plus, it’s quite simple to prepare, making it an ideal choice for a quick and nutritious meal.

With just a few ingredients, you can whip up this salad in no time. The grilled chicken is seasoned with a blend of herbs and spices, then served atop a bed of crisp greens, making it a delightful option for lunch or dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• Lemon wedges for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken breasts, ensuring they are well-coated. Let them marinate for at least 30 minutes.
2. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until fully cooked. Remove from the grill and let rest before slicing.
3. Assemble the Salad: In a large bowl, place the mixed greens, cherry tomatoes, and cucumber. Toss to combine.
4. Top with Chicken: Slice the grilled chicken and place it on top of the salad. Serve with lemon wedges on the side for an extra zing.

Spicy Buffalo Chicken Salad

Our littlest was skeptical of spicy food—until I drained the buffalo sauce a bit and let her add it herself—teaching her choice and balance at her pace.

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If you’re looking for a salad that packs a flavorful punch, this Spicy Buffalo Chicken Salad is just the thing. It’s a delightful mix of tender chicken coated in spicy buffalo sauce, paired with fresh veggies and creamy blue cheese. This recipe is not only tasty but also simple to whip up, making it a fantastic choice for a quick lunch or a light dinner.

The combination of heat from the buffalo sauce and the cool crunch of celery and lettuce creates a wonderful balance. This dish is perfect for those following a keto diet, as it’s low in carbs yet high in flavor. You’ll love how satisfying it is while still being health-conscious!

Ingredients

• 2 cups cooked chicken breast, diced
• 1/4 cup buffalo sauce
• 2 cups romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup blue cheese, crumbled
• 1/4 cup celery, diced
• 2 tablespoons green onions, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced chicken and buffalo sauce, mixing well to coat the chicken evenly.
2. In another bowl, toss together the romaine lettuce, cherry tomatoes, celery, and green onions.
3. Top the salad mixture with the buffalo chicken and sprinkle with blue cheese.
4. Season with salt and pepper as desired. Serve immediately and enjoy!

Pro Tips

1. Chop chicken into uniform pieces so the dressing coats evenly and every bite has the same flavor.
2. For best texture, chill salads at least 30 minutes to let flavors meld and crunch develop.
3. Rub a bit of lime juice on avocado halves if prepping ahead to prevent browning.
4. Pat chicken dry before marinating so herbs and lemon juice adhere better and grilling caramelizes nicely.
5. Toss blue cheese crumbles in a little olive oil first—this takes the chill off and helps them mix smoothly into the salad.

Ingredient Substitutions

• Curried Salad: If almonds are unavailable, use toasted cashews or crushed pumpkin seeds.
• Mediterranean Salad: Swap black olives with capers or green olives for a different briny pop.
• Avocado Salad: Replace fresh cilantro with chopped scallions or parsley if cilantro flavor is too strong.
• Cobb Salad: Use sunflower seeds or chopped walnuts in place of bacon for a vegetarian crunch.
• Buffalo Salad: Use Greek yogurt mixed with buffalo sauce if blue cheese is too sharp, to keep it creamy.

Tip from Grammie Shirley

Store leftover salads in an airtight container lined with a paper towel—it’ll absorb excess moisture and keep greens crisp.

Q&A

1. Q: Can I make these ahead of time?

   A: Yes—most salads last 2–3 days in the fridge. Just avoid avocado dressings until the day of serving to prevent browning.

2. Q: Are grapes okay on keto?

   A: On keto you’ll want to keep this salad occasional—about ¼ cup grapes per serving keeps carb count around 8 g net.

3. Q: How do I reheat grilled chicken for salad?

   A: Wrap leftover chicken in foil and warm for 5 minutes at 350 °F. Then slice or dice to add directly into your salad.

4. Q: Can kids handle the buffalo sauce heat?

   A: For little ones, mix buffalo sauce with a dollop of yogurt or mayo. Let them add more at serving time so it suits their taste.

5. Q: What if I can’t find red wine vinegar?

   A: Use apple cider vinegar or lemon juice in equal measure—they both bring brightness to the Mediterranean dressing.

Nutrition & Serving Info

(Estimates per 1‑cup serving)

Recipe	Calories	Protein	Carbs	Fat	Yields
Curried Chicken Salad	~320 kcal	25 g	7 g	22 g	4 servings
Mediterranean Chicken Salad	~310 kcal	26 g	5 g	18 g	4 servings
Avocado Chicken Salad	~350 kcal	28 g	6 g	24 g	4 servings
Cobb Chicken Salad	~400 kcal	30 g	8 g	30 g	4 servings
Creamy Ranch Chicken Salad	~330 kcal	27 g	6 g	22 g	4 servings
Lemon Herb Grilled Chicken Salad	~300 kcal	28 g	5 g	16 g	4 servings
Spicy Buffalo Chicken Salad	~340 kcal	28 g	7 g	20 g	4 servings

Nutrition estimates are approximate.

No matter how hectic our week gets, having a few of these chicken salads prepped in the fridge gives us peace of mind—and full bellies. Whether it’s lunch on the go, a quick dinner before evening ministry, or something cool to eat when the power’s out, these recipes fit our rhythm here in the Dominican Republic. I hope they bring the same balance of flavor, health, and simplicity to your table too.