Description

Turn your holiday roasted chicken into a light, flavorful salad with crisp celery and tart cranberries for a refreshing keto-friendly meal. Perfect for breakfast, lunch, or meal prep, this recipe brings new life to leftovers.

Ingredients

Scale

2 cups shredded roasted chicken

1/2 cup finely chopped celery

1/4 cup dried unsweetened cranberries

1/4 cup keto-friendly mayonnaise

2 tablespoons sour cream

2 tablespoons chopped walnuts

1 teaspoon lemon juice

salt and pepper to taste

1 tablespoon chopped fresh parsley

Instructions

1. shred the roasted chicken into bite sized pieces and place in a large bowl

2. finely chop celery and measure cranberries and nuts

3. whisk together mayonnaise sour cream lemon juice salt and pepper in a small bowl

4. pour dressing over chicken and add celery cranberries and walnuts toss to combine

5. cover and refrigerate for at least 30 minutes before serving

6. store in an airtight container in the refrigerator for up to three days

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: salad
Method: no cook
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2
Sodium: 350
Fat: 22
Saturated Fat: 4
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 7
Fiber: 2
Protein: 25
Cholesterol: 70

Keywords: holiday leftover chicken cranberry salad, keto chicken salad, cranberry celery chicken salad, breakfast low carb, chicken salad with cranberries, low carb salad