This is a cold chicken salad built from shredded or diced cooked chicken, celery, red onion and chopped walnuts, with an optional diced green apple. It is dressed with mayonnaise sharpened by apple cider vinegar, Dijon mustard and garlic powder. It serves 4 and has about 4 grams of carbohydrates and 25 grams of protein per serving.
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Prep takes 15 minutes and there is no cooking. The salad then chills for at least 30 minutes, which brings the total to 45 minutes. If you have leftover or rotisserie chicken, the work is mostly chopping.
What Goes in the Bowl
The full amounts are in the recipe card at the bottom. These are the parts that shape the salad.
- Cooked chicken (2 cups, shredded or diced): the main ingredient. Leftover chicken or rotisserie chicken saves time.
- Celery (1 cup, diced) and walnuts (1/2 cup, chopped): both bring crunch against the tender chicken.
- Red onion (1/2 cup, finely chopped): adds a mild sweetness and color.
- Green apple (1/2 cup, diced): optional, for a touch of sweetness.
- The dressing: mayonnaise (1/2 cup) is the creamy base, apple cider vinegar (2 tablespoons) adds tang, and Dijon mustard (1 teaspoon) and garlic powder (1 teaspoon) add depth. Salt and pepper to taste.
- Fresh parsley (1/4 cup, chopped): sprinkled on top just before serving, for color and freshness.
Mixing and Chilling
Chop the celery and red onion into bite-sized pieces and dice the apple if you are using it. In a large bowl, combine the chicken, celery, onion, walnuts and apple.
Whisk the mayonnaise, vinegar, mustard, garlic powder, salt and pepper in a small bowl until well combined. The dressing should be creamy but tangy. Pour it over the chicken mixture and toss gently until everything is coated, then taste and adjust the seasoning.
Cover the bowl and chill the salad for at least 30 minutes so the flavors meld. An hour or more lets them develop further. Stir before serving, taste again and garnish with parsley. Serve it chilled.
To change the dressing, add more apple cider vinegar for extra tang or a little more mayonnaise for a creamier salad. Replacing half of the mayonnaise with Greek yogurt gives a lighter dressing.
Ways to Change It
- More crunch: diced cucumber or bell peppers.
- Other nuts or seeds: pecans, almonds, or sunflower or pumpkin seeds.
- Other herbs: dill, or cilantro for a brighter taste.
- Lighter dressing: Greek yogurt in place of half of the mayonnaise.
What to Serve With It
Steamed broccoli or cauliflower rice is a low-carb side. A simple green salad with an olive oil dressing, cucumber and avocado gives a fresh contrast to the creamy chicken. Sparkling water with lemon or herbal tea works as a drink.
Make Ahead and Storage
The salad suits meal prep. Make a big batch and keep it in the refrigerator for up to 3 days. If you want it at its crispest, keep the dressing separate and add it when you are ready to eat.
Nutrition per Serving
One serving has approximately 320 calories, 22 grams of fat, 4 grams of carbohydrates, no fiber, 4 grams of sugar and 25 grams of protein. These are estimates.
FAQ
Can I make this salad keto?
As written, yes. It has only 4 grams of carbohydrates per serving, and the fat comes from the mayonnaise and walnuts.
Can I meal prep it in advance?
Yes. It keeps in the refrigerator for up to 3 days. Keep the dressing separate until you are ready to serve if you want the salad to stay crisp.
Can I make the dressing lighter?
Yes. Replace half of the mayonnaise with Greek yogurt.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Harvest Chicken Salad w Apple Cider Dressing is Delicious!
Ingredients
Instructions
In a large mixing bowl, combine the cooked chicken, celery, red onion, walnuts, and green apple if using.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
Pour the dressing over the chicken mixture and toss until everything is evenly coated.
Taste and adjust seasoning if necessary.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve chilled, garnished with fresh parsley.
Notes
For added crunch, consider incorporating diced cucumber or bell peppers.
Substitute Greek yogurt for half of the mayonnaise for a lighter dressing option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 4g |
| Sodium Content | varies |
| Fat Content | 22g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 0g |
| Protein Content | 25g |
| Cholesterol Content | varies |