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KETO CRANBERRY CHICKEN SALAD centered hero view, clean and uncluttered
Joe Rooney

Keto Cranberry Chicken Salad Easy Fresh Dinner for Busy Nights

This Keto Cranberry Chicken Salad is a creamy, crunchy, and protein-packed dish perfect for an easy dinner or a quick weeknight meal. It’s a flavorful family dinner option that fits well into keto recipes and makes a fantastic chicken salad recipe for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cans chicken breast 9.97 oz cans drained
  • 0.5 cup celery Chopped
  • 0.33 cup green onions Chopped
  • 0.5 cup mayonnaise Full-fat preferred
  • 0.25 cup sour cream Full-fat preferred
  • 0.25 tsp mustard powder
  • 1 tbsp fresh dill Chopped
  • 0.5 cup unsweetened dried cranberries Must be unsweetened to keep carbs low
  • 0.25 cup walnuts Chopped
  • 0.25 cup pecans Chopped
  • 0.25 cup sliced almonds
  • 0.25 cup tomato basil goat cheese Crumbled added on top at serving
  • 1 pinch salt and pepper To taste

Method
 

  1. Thoroughly drain the canned chicken breast and place it into a large bowl, breaking it apart evenly with a fork.
  2. Add chopped celery and green onions to the bowl and mix lightly.
  3. Incorporate mayonnaise, sour cream, mustard powder, and fresh dill, stirring well so every ingredient is coated with the dressing.
  4. Gently fold in unsweetened dried cranberries, walnuts, pecans, and sliced almonds to keep the nuts whole.
  5. Season the salad with salt and pepper, adjusting flavors to your preference.
  6. Sprinkle the crumbled tomato basil goat cheese on top instead of mixing it in, then serve or pack into containers for meal prep.

Notes

  • For a richer taste, use leftover rotisserie chicken or turkey instead of canned chicken. You can add chopped hardboiled eggs for more protein if you’re not allergic. Exclude nuts if allergic, and use plain goat cheese, bleu cheese, or feta as alternatives for the tomato basil goat cheese. This salad does not freeze well because of the mayonnaise dressing—store it in the refrigerator for up to five days.