Description
A quick and refreshing Lemon Herb Chicken Salad that’s perfect for a keto-friendly diet. This light and flavorful recipe combines shredded chicken breast with fresh vegetables and a zesty lemon dressing, making it an excellent choice for a healthy lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the chicken and vegetables: In a large bowl, combine the shredded cooked chicken breast, diced celery, diced red onion, and chopped fresh parsley. Mix evenly to distribute the ingredients.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
- Combine salad and dressing: Pour the prepared dressing over the chicken and vegetable mixture. Stir thoroughly to ensure all ingredients are well coated with the lemon herb dressing.
- Serve or store: Serve the salad immediately for the freshest taste, or cover and refrigerate for later consumption. The flavors will meld nicely if chilled for up to 24 hours.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Adjust the amount of lemon juice and mustard to suit your taste preferences.
- This salad keeps well refrigerated for up to 2 days.
- For added crunch, consider topping with toasted nuts or seeds if it fits your diet.
- Serve over a bed of leafy greens for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
