A Greek inspired take on a classic chicken salad. This low carb recipe features fresh dill and lemon, red peppers and cucumbers, all tied together with tzatziki sauce.
This chicken salad is saving my life right now. I’m what they call a “grazer”. I graze my way through the day and rarely sit down to eat a full meal (except at dinner).
I learned this early on in my career as a way of functioning because teaching leaves you with little time to eat, let alone basically do any other personal task while at work throughout the day. Obviously, you acquire a rather odd skill set in this career.
Meaning, I rarely ever sit to actually eat a meal
Now that I’m a full time blogger, not much has changed. So grazing on delicious dishes like a fresh chicken salad that’s the perfect meal prep during a busy week and having healthy choices to graze on are just some of the tricks I use to manage being on a successful low carb diet.
Check out this awesome riff on a classic chicken salad while remaining low carb and keto at the same time. Read through the post below for helpful tips and tricks below as well.
- Large Mixing Bowl
- Pot (if poaching the chicken)
- Forks or Stand Mixer (for shredding)
- Knife & Cutting Board
Starting with the chicken as the base for this dish you have a few options. For a quick approach, you can go with a store bought rotisserie, canned chicken or fresh. I often prep fresh chicken for meal prep so that’s often the approach I take.
How to poach fresh chicken for chicken salad?
Poaching and shredding chicken is very straight forward. Take your raw chicken an simmer it in liquid until it is cooked through. You can stick with water for poaching or opt to use a stock for added flavor.
I often season the liquid with salt and pepper and let it cook on medium-high until the chicken breasts reach and internal temperature of 165 F. Remove it from the heat and shred it while it’s still warm so the meat easily tears apart.
Making a Greek inspired chicken salad:
I love chicken salad because it’s easy and you can customize it with whatever is left in the fridge and it still tastes great! I was inspired to make this version when I had some tzatziki left on hand.
Tzatziki is made up of cucumber and yogurt, some fresh dill, lemon, and garlic too. It’s delicious and makes a great flavorful substitute for mayo in this chicken salad recipe.
What really livens up any chicken salad is fresh ingredients like dill, lemon juice or zest. Add in veggies like cucumber, red pepper, red onion and some Greek olives too.
Mix it all together and serve it up in a big bowl, just so you can shovel it in your face while standing over the kitchen sink. Like me. ‘
Also Try These Similar Recipes:
- 4 cups Cooked Chicken, shredded
- 1/2 cup Seedless cucumber, diced small
- 1/2 cup Red Pepper, diced small
- 1/2 cup Red Onion, diced small
- 1/4 cup Greek Olives, diced small
- 1/2 cup Tzatziki
- Sea Salt
- Black Pepper
- 2 tsp. Fresh Dill (dried works too)
- 1 tbsp. Lemon juice
- Poach your fresh chicken and shred it (or used already cooked or canned chicken for this).
- Add the diced cucumber, red pepper, onion, and olives. Season with the salt, pepper, dill and lemon juice.
- Finally, fold in the tzatziki sauce and mix well until combined. Store in the fridge for up to 7 days.
Don't have time to prep your own chicken? Use a rotisserie chicken or canned chicken for convenience.
Amount Per Serving: Calories: 363 Total Fat: 22g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 129mg Sodium: 351mg Carbohydrates: 7g Net Carbohydrates: 6g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 34g