10-Minute Keto Rotisserie Chicken Salad (Extra Creamy)
Staring at leftover poultry? This rotisserie chicken salad recipe turns plain meat into a cool, shatteringly crisp lunch in ten minutes. The rich, tangy dressing clings perfectly to every savory bite, giving you a satisfying low carb chicken salad recipe without heating up the kitchen.
The Secret to a Perfect Ten-Minute Lunch
- Instant flavor: Pre-cooked chicken means zero wait time for a savory, hearty base.
- Maximum crunch: Finely diced celery and red onion deliver a satisfying snap in every single bite.
- Rich but light: A balanced mix of mayonnaise and Greek yogurt creates a beautifully thick coating without feeling overly heavy.
Tracking the Macros in This Low-Carb Bowl
I love logging a meal that easily fits my daily targets without any stress. This high-protein, low-carb option keeps me full through long afternoons of analyzing data and running errands. With just 3 grams of carbs per serving, it’s a beautifully balanced plate when scooped over leafy greens.
If you prefer to cook your own poultry instead of buying pre-roasted, my juicy baked chicken breast works perfectly here once shredded.
Building Your Creamy Chicken Base
Whisk together the mayonnaise, yogurt, and Dijon mustard until the dressing is completely smooth and cohesive. Toss in your shredded meat, fresh spinach, and crunchy aromatics.
Fold gently to ensure every piece is heavily coated in the tangy sauce, adding a pinch of salt and pepper to taste.
Quick Tweaks and Serving Ideas
- Chill before serving: Don’t worry if it seems slightly loose at first; resting it in the fridge for 30 minutes lets the dressing thicken and the fresh dill infuse.
- Smart pairings: Scoop this into crisp romaine leaves, or serve it alongside roasted lemon garlic asparagus for a satisfying green crunch.
- Prepping ahead: If you are planning a weekend gathering, this pairs beautifully with simple caprese skewers to keep your appetizer table fully keto-friendly.
10-Minute Rotisserie Chicken Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
Description
This viral-worthy rotisserie chicken salad combines tender, shredded chicken and crisp vegetables in a rich, creamy, herb-infused dressing. It’s a delicious, quick, and easy low-carb meal, perfect for serving in lettuce wraps, with keto-friendly crackers, or as a simple, refreshing lunch.
Ingredients
Salad Base
- 1 ⅓ cups shredded rotisserie chicken (skin removed)
- ⅓ cup finely chopped baby spinach
- ¼ cup finely diced celery
- ¼ cup finely diced red onion
- 1 tablespoon fresh dill (chopped)
Creamy Dressing
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
Seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a medium bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, and Dijon mustard until smooth and fully incorporated.
- Add the shredded chicken, chopped spinach, diced celery, diced red onion, and fresh dill to the bowl with the dressing.
- Gently stir all the ingredients together until the chicken and vegetables are evenly coated. Season with salt and pepper, and mix once more to combine.
- Serve immediately for the best texture, or chill for up to 30 minutes to allow the flavors to meld.
Notes
- For the richest flavor and best consistency, use full-fat mayonnaise and Greek yogurt.
- This salad is designed to be low-carb and diabetes-friendly. Ensure any crackers or bread served alongside fit your dietary needs.
- Leftover baked or poached chicken breasts can be shredded and used in place of rotisserie chicken.
Nutrition Facts (per serving): Calories: 212 kcal | Total Fat: 16 g | Total Carbs: 3 g (Fiber: 1 g, Sugars: 2 g) | Protein: 14 g | Sodium: 390 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 212
I always keep a batch of this in the fridge for those days when the numbers are crunching me instead of the other way around. It is a nutritious, practical choice that makes lunch something to actually look forward to.
Disclaimer: I’m just a data-loving home cook sharing what works for my routine, not a medical professional. Always listen to your own body (and your doctor) when making dietary changes!
