Keto Chicken and Egg Salad with Dijon Mustard

This Keto Chicken and Egg Salad with Dijon Mustard is a refreshing and satisfying dish that combines tender chicken, boiled eggs, and a zesty Dijon dressing. It's perfect for a quick lunch or a protein-packed side dish.

Course Lunch

Cuisine American

Keyword Dijon Mustard Chicken Salad, Keto Chicken Egg Salad, Keto Lunch Ideas, Low Carb Chicken Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 345kcal

Equipment

Large mixing bowl
Small mixing bowl
Whisk
Chopping board
Knife
Measuring cups and spoons

Ingredients

1 pound chicken breasts, cooked and shredded
4 large eggs, hard-boiled and chopped
2 stalks celery, diced about 1/2 cup or 64g
¼ cup red onion, finely chopped about 40g
⅓ cup mayonnaise, preferably avocado oil-based
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Instructions

In a large mixing bowl, combine the shredded chicken and chopped hard-boiled eggs.
Add diced celery and red onion to the chicken and egg mixture. Stir to distribute evenly.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and lemon juice until smooth to create the dressing.
Pour the dressing over the chicken and egg mixture. Season with salt and pepper to taste.
Gently fold all the ingredients together until everything is well coated with the dressing.
Sprinkle chopped parsley over the salad and give it a final mix.
Cover the bowl and refrigerate for at least an hour to allow the flavors to meld together.
Serve chilled, either on its own or as a filling for low-carb wraps or lettuce cups.

Notes

For a creamier texture, you can add an extra tablespoon of mayonnaise.

Adjust the Dijon mustard to taste if you prefer a milder flavor.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition