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Succulent shreds of chicken are combined with crunchy celery and onion and then blanketed with a tangy, herbaceous dressing.
This keto salad is packed with flavor, healthy fats from avocado mayo and protein. Instead of a regular ranch dressing, we are adding a tasty tangy cilantro twist!
Perfect for lunch prepping, and so easy that the kids could do it.
Serve on a bed of crisp lettuce. Enjoy!
Hands-on Overall
Serving size about 1 1/2 cups, 225 g/ 8 oz
Nutritional values (per about 1 1/2 cups, 225 g/ 8 oz)
Net carbs3.5 grams
Protein29.7 grams
Fat31.8 grams
Calories424 kcal
Calories from carbs 3%, protein 28%, fat 69%
Total carbs4.4 gramsFiber0.9 gramsSugars2 gramsSaturated fat6.9 gramsSodium451 mg(20% RDA)Magnesium45 mg(11% RDA)Potassium591 mg(30% EMR)
Ingredients (makes 4 servings)
Salad:
- 2-3 chicken breasts, poached and shredded in advance (500 g/ 1.1 lb)
- 2 large celery stalks, chopped (128 g/ 4.5 oz)
- 1/2 small red onion, sliced (30 g/ 1.1 oz)
- 1/4 cup cilantro, chopped
Tangy Cilantro Ranch Dressing:
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own
- 1/2 cup sour cream (120 ml)
- 2 tbsp lime juice (30 ml)
- 1/2 cup cilantro, chopped
- 2 tbsp chopped chives
- 1 tbsp chopped parsley
- 2 cloves garlic, minced
- sea salt and pepper, to taste
Instructions
- Prepare all the ingredients. Chop the onion, celery and herbs. Shred or dice the cooked chicken.
- Place the shredded chicken breast, celery, red onion and cilantro into a large mixing bowl and stir to combine.
- Place all of the dressing ingredients into a blender or use a stick mixer and blend until smooth and creamy.
- Pour the dressing over the chicken and mix it through until everything is well coated. Store in a covered container in the fridge for up to 4 days.
Creamy Chicken Salad with Cilantro Ranch Dressing
Step by Step
Ingredients
- 2-3 chicken breasts, poached and shredded in advance (500 g/ 1.1 lb)
- 2 large celery stalks, chopped (128 g/ 4.5 oz)
- 1/2 small red onion, sliced (30 g/ 1.1 oz)
- 1/4 cup cilantro, chopped
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own
- 1/2 cup sour cream (120 ml)
- 2 tbsp lime juice (30 ml)
- 1/2 cup cilantro, chopped
- 2 tbsp chopped chives
- 1 tbsp chopped parsley
- 2 cloves garlic, minced
- sea salt and pepper, to taste
Instructions
- Prepare all the ingredients. Chop the onion, celery and herbs. Shred or dice the cooked chicken.
- Place the shredded chicken breast, celery, red onion and cilantro into a large mixing bowl and stir to combine.
- Place all of the dressing ingredients into a blender or use a stick mixer and blend until smooth and creamy.
- Pour the dressing over the chicken and mix it through until everything is well coated. Store in a covered container in the fridge for up to 4 days.
Nutrition (per serving, about 1 1/2 cups, 225 g/ 8 oz)
Calories424kcal
Net Carbs3.5g
Carbohydrates4.4g
Protein29.7g
Fat31.8g
Saturated Fat6.9g
Fiber0.9g
Sugar2g
Sodium451mg
Magnesium45mg
Potassium591mg
Detailed nutritional breakdown (per about 1 1/2 cups, 225 g/ 8 oz)
| Total per about 1 1/2 cups, 225 g/ 8 oz |
| 3.5 g | 29.7 g | 31.8 g | 424 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 28.1 g | 3.3 g | 150 kcal |
| Celery stalk, fresh |
| 0.4 g | 0.2 g | 0.1 g | 5 kcal |
| Onion, red, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Mayonnaise |
| 0.2 g | 0.3 g | 22.8 g | 204 kcal |
| Cream, sour |
| 1.3 g | 0.7 g | 5.6 g | 57 kcal |
| Lime juice, fresh |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
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