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Low-Carb Chicken Pecan Salad

4.5 stars, average of 43 ratings

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This simple chicken salad is ideal for healthy lunchboxes. It's best served on top of crunchy lettuce leaves. It will keep in the fridge for several days as long as you keep it separate from the lettuce. If you want to add healthy fats and transform this recipe into a nutritious anti-keto flu meal, simply serve stuffed in avocados.

Hands-on Overall

Allergy information for Low-Carb Chicken Pecan Salad

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs3 grams
Protein36.2 grams
Fat42.2 grams
Calories542 kcal
Calories from carbs 2%, protein 27%, fat 71%
Total carbs6.2 gramsFiber3.2 gramsSugars2.1 gramsSaturated fat5.6 gramsSodium818 mg(36% RDA)Magnesium66 mg(16% RDA)Potassium493 mg(25% EMR)

Ingredients (makes 4 servings)

  • 450 g cooked chicken breasts, chopped (1 lb)
  • 1/4 cup minced parsley (15 g/ 0.5 oz)
  • 3/4 cup chopped pecans (85 g/ 3 oz)
  • 1/2 small red onion, chopped (30 g/ 1.1 oz)
  • 1 stalk celery, chopped (40 g/ 1.4 oz)
  • 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
  • 1 tbsp lemon juice (15 ml)
  • 1 tbsp wholegrain mustard (18 g/ 0.6 oz)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper
  • 1 head green lettuce such as butter, little gem or romaine lettuce (200 g/ 7 oz)


  1. In a medium bowl combine the chopped chicken, parsley, onion, pecans, celery, salt, and pepper.
  2. In a small bowl mix together the mayonnaise, lemon juice, and mustard.
    Low-Carb Chicken Pecan Salad
  3. Add the dressing to the chicken and toss to combine.
    Low-Carb Chicken Pecan Salad
  4. Divide the chicken salad between the lettuce cups and serve. Chicken salad will keep in the refrigerator for up to 5 days. Be sure to store the lettuce leaves separately and always top with the salad just before serving.
    Low-Carb Chicken Pecan Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Chicken breast, cooked, boiled
0 g32.6 g3.4 g170 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Pecans, nuts
0.9 g1.9 g15.3 g147 kcal
Onion, red, fresh
0.5 g0.1 g0 g3 kcal
Celery stalk, fresh
0.1 g0.1 g0 g2 kcal
0.2 g0.3 g22.8 g204 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Mustard, wholegrain
0.3 g0.4 g0.5 g7 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Lettuce, butterhead (includes boston and bibb types), raw
0.6 g0.7 g0.1 g7 kcal
Total per serving
3 g36.2 g42.2 g542 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (6)

This was one of the best chicken salads I have had - followed the recipe (using frozen chicken breast cubes to make it quick, but would consider using thighs next time), and just added some sriracha chili sauce to give it some heat. The pecan nuts make it special with the crunch and the taste, love it!
Next time I will consider adding some bacon. Because nothing is bad with bacon 😊

Thank you Heidi! I think that (almost) everything tasted better with bacon! 😊

This is a delicious gourmet chicken salad! I will be enjoying this as my lunch throughout this week - thank you!  The only change I made was using chicken thighs instead of breasts.

Thank you Laura! I think that's a great swap - thighs have more fat and tender, juicy meat 😊

This is awesome chicken salad!!! I just made it!

Thank you for your kind feedback Trease!