Low Carb Chicken Salad Sandwich

This Low Carb Chicken Salad Sandwich is one of those no-fuss, flavor-packed meals you’ll turn to again and again. It’s got just the right mix of protein, crunch, and creaminess—perfect for a light lunch, picnic side, or even a quick dinner that doesn’t mess with your carb goals.

Whether you serve it in lettuce wraps, on top of fresh greens, or tucked inside a low-carb chaffle sandwich, this chicken salad is endlessly versatile. And the best part? It comes together in minutes if your chicken’s already cooked.

Why You’ll Love This Recipe

• Quick to make—less than 10 minutes if the chicken is ready
• Naturally low in carbs and high in protein
• Customizable with herbs, spices, and mix-ins
• Great for meal prep and stays fresh in the fridge for days

Ingredients You’ll Need

• Shredded cooked chicken – Use rotisserie, poached, grilled, or leftover chicken
• Chopped pecans – Adds crunch and a subtle nuttiness (optional but recommended)
• Finely chopped celery & onion – For freshness and bite
• Mayonnaise – Use a clean, full-fat mayo for best keto results
• Dijon mustard & lemon zest – Brightens everything up
• Chopped parsley & dill – Fresh herbs really make it pop
• Paprika, salt & black pepper – To season and balance it all out.

How to Make low carb chicken salad sandwich

1. Combine the base: In a large mixing bowl, add 2 cups of shredded cooked chicken, ½ cup chopped celery, ¼ cup diced onion, and 2 tablespoons chopped parsley.
2. Mix the dressing: Add ½ cup mayo, 1 teaspoon Dijon mustard, ½ teaspoon dried dill, zest of half a lemon, salt, pepper, and a pinch of paprika.
3. Toss everything together: Stir well until the chicken is nicely coated and everything’s evenly mixed.
4. Chill & serve: For the best flavor, let it chill in the fridge for 30–60 minutes before serving.

Ways to Serve It

• In lettuce wraps – Crisp romaine or butter lettuce makes the perfect wrap
• On a bed of greens – Use arugula, spinach, or a spring mix
• Stuffed into veggies – Try avocado halves, cucumber cups, or bell pepper boats
• With keto bread or chaffles – For sandwiches or sliders
• As a dip – Scoop it with low-carb chips, celery sticks, or almond crackers

Helpful Tips

• Shred it well: Use two forks for even, tender pieces.
• Chop uniformly: Keeps the texture consistent and appealing.
• Use fresh herbs: Brightens the flavor and makes a difference.
• Toast the pecans: Adds deeper flavor and better crunch.
• Chill before serving: Helps the flavors meld beautifully.

Storage Tips

• Fridge: Store in an airtight container for 3–5 days. Always serve chilled for best texture.
• Freezer: Not ideal due to mayo separation—but chicken can be cooked and frozen in advance.

FAQs

Is chicken salad keto-friendly?
Yes! As long as you skip sugary add-ins like grapes or sweet dressings, traditional chicken salad is naturally low in carbs.

What’s the best chicken to use?
Rotisserie is the quickest option, but grilled or poached chicken works great too. Just be sure it’s fully cooked (165°F) before shredding or dicing.

Which onions work best?
Sweet onions like Vidalia, yellow, or white are ideal for a mellow, balanced flavor. Shallots or leeks can be a nice twist too.

Can I make this ahead?
Absolutely. It tastes even better after a few hours in the fridge, making it perfect for meal prep.

Final Thoughts

This low-carb chicken salad sandwich is the kind of recipe you can keep in your back pocket for busy weeks. It’s fresh, filling, and endlessly adaptable—ideal for lunchboxes, picnics, or lazy weeknights. Once you make it, you’ll wonder why you ever bought the store-bought kind.

Also try these Sandwich recipe:-

• Tuna Melt Sandwich
• Steak Sandwich
• Sourdough Sandwich Bread