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Keto Chicken Salad


  • 3 pounds boneless, skinless chicken breasts or 2 ¼ pounds cooked chicken, see Notes
  • 1 32-ounce carton chicken broth or stock
  • 1 ¼ cups mayonnaise plus more to taste
  • 1 ¼ cups finely diced celery
  • ¼ cup minced onion optional
  • 1 teaspoon freshly ground black pepper
  • 1 ½ – 2 teaspoons salt to taste


  • Wide skillet or pot with lid
  • Utensil or appliance of choice to shred chicken (see Notes)
  • Large bowl
  • Large spoon or silicone spatula
Keto Chicken Salad


To Cook the Chicken

  • Note: if using 2 ¼ pounds (36 ounces) cooked chicken with the skin removed, skip this section. Shred chicken using preferred method (see Notes) and proceed with "To Make the Keto Chicken Salad" section.
  • Place chicken breasts in wide skillet. Cover with chicken broth or stock.
  • Bring liquid to boil then reduce heat to simmer. Cover and cook 20 to 25 minutes, or until chicken breasts are cooked through. Internal meat thermometer inserted into center of chicken breast should read 160° Fahrenheit.
  • Remove chicken from skillet. Reserve broth. Let chicken rest approximately 5 minutes. It should reach 165° Fahrenheit internally within that time.
  • Shred chicken using preferred method. See Notes.

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