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Keto Cranberry Chicken Salad
Emma Collins

Keto Cranberry Chicken Salad

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Prep Time 10 minutes
Cook Time 18 minutes
Chill Time 20 minutes
Total Time 48 minutes
Servings: 4
Course: Dinner, Salad
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts 1 lb / 450g
  • 4 cups water or chicken broth
  • ½ tsp salt ¼ tsp black pepper, 1 bay leaf, 2 garlic cloves
  • ⅓ cup unsweetened dried cranberries
  • ½ cup celery diced
  • ¼ cup red onion diced
  • ⅓ cup pecans roughly chopped
  • 2 tbsp fresh parsley chopped
  • ⅓ cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp powdered erythritol or monk fruit sweetener
  • Salt and pepper to taste

Method
 

  1. Poach chicken in seasoned water or broth on low simmer for 15–18 minutes.
  2. Rest 5 minutes, then shred or chop into bite-sized pieces.
  3. Whisk together all dressing ingredients until smooth.
  4. Combine chicken, cranberries, celery, onion, pecans, and parsley in a large bowl.
  5. Pour dressing over salad and fold gently until evenly coated.
  6. Cover and refrigerate for at least 20–30 minutes before serving.
  7. Taste, adjust seasoning, and garnish before serving.

Notes

Storage Instructions:
Fridge: Store in an airtight container for up to 3 days. Stir before serving. Add pecans fresh if you prefer them crunchy. Do not freeze.