There is something magical about the smell of autumn in the air. As the days get shorter, your schedule usually gets much busier. You need a lunch that keeps you full all afternoon. This Keto Cranberry Chicken Salad is my favorite solution for those hectic days.
It is creamy, crunchy, and perfectly balanced with sweet and savory notes. You can whip this up in just 10 minutes using simple pantry staples. It delivers a fresh and satisfying meal without any stress or cooking. This is the protein-packed lunch your routine has been missing.
Why This Recipe Is a Winner
This recipe is a lifesaver for anyone starting a healthy reset this season. It uses canned chicken breast to save you precious time in the kitchen. The avocado oil mayonnaise provides healthy fats to keep your energy steady. It is a filling meal prep option that tastes even better the next day.
I love that it feels fancy but uses affordable ingredients. The sugar-free cranberries add a pop of color and tartness. It is perfect for busy fall weeknights when you cannot face the stove. Your whole family will enjoy the crunchy pecans and crisp celery in every bite.
Simple Cooking Method
Making this salad is incredibly easy and totally doable for beginners. You simply flake the chicken and whisk a quick dressing. There is no cooking required, which makes cleanup a total breeze. Even if you are new to keto, you can master this dish. Just fold everything together and your high-protein lunch is ready to enjoy.
Ingredients You’ll Need
These simple ingredients are mostly pantry staples that store beautifully for long periods.
- 20 oz canned chicken breast, drained and flaked
- 1/2 cup avocado oil mayonnaise
- 1/3 cup unsweetened dried cranberries
- 1/2 cup celery, finely diced
- 1/4 cup chopped pecans
- 2 tbsp green onions, thinly sliced
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Step-by-Step Directions
- Drain the canned chicken breast thoroughly and flake into a large mixing bowl using a fork.
- Combine the avocado oil mayonnaise, lemon juice, salt, and black pepper in a small container, whisking until smooth.
- Add the diced celery, sliced green onions, unsweetened dried cranberries, and chopped pecans to the chicken.
- Pour the mayonnaise dressing over the chicken mixture and fold gently until all ingredients are evenly coated.
- Serve immediately or store in an airtight container for up to 4 days.
Best Ways to Enjoy It
Serve this salad inside crisp butter lettuce leaves for a fresh crunch. You can also scoop it up with cucumber slices for a low-carb snack. Pack it into small containers for easy weekday lunches at your desk. Set a beautiful table and enjoy it with a glass of sparkling water. It is the perfect way to treat yourself during a busy afternoon.
Keep It Fresh
Store your leftovers in an airtight glass container in the refrigerator. This salad stays fresh and delicious for up to four days. Give it a quick stir before serving to redistribute the creamy dressing. I do not recommend freezing this dish because the mayo may separate. Make the filling on Sunday night for a stress-free start to your week.
Tips for Best Results
- Drain the chicken very well to avoid a watery salad.
- Use fresh lemon juice for the brightest, most vibrant flavor.
- Toast the pecans for three minutes to enhance their nutty aroma.
- Chop the celery very finely for the best texture in every bite.
- Check your cranberry labels to ensure they are truly sugar-free.
- Let the salad chill for thirty minutes to let flavors meld.
- Use a high-quality avocado oil mayo for the best creamy results.
- Add a pinch of extra pepper right before serving for a kick.
Ways to Switch It Up
- Swap pecans for walnuts or slivered almonds for a different crunch.
- Add a teaspoon of curry powder for a warm, spicy fall twist.
- Replace half the mayo with Greek yogurt for a tangier version.
- Use leftover rotisserie chicken if you prefer fresh over canned meat.
- Stir in some fresh dill for a bright, garden-fresh herbal note.
Common Questions
Can I use fresh chicken instead of canned?
Yes, you absolutely can use cooked chicken breast. Simply shred or dice about three cups of rotisserie chicken. It works perfectly and tastes just as delicious in this recipe.
Are dried cranberries okay for a keto diet?
Most dried cranberries have added sugar, which is not keto-friendly. Always look for brands labeled unsweetened or sugar-free. These provide the tart flavor without the unwanted carb spike.
How do I keep the celery from getting soggy?
The key is to keep the salad cold in the refrigerator. If you are meal prepping, you can add the celery fresh each day. However, it usually stays quite crisp for a few days in the mix.
I hope this simple meal makes your busy week feel a little lighter. It is proof that eating well can be both easy and delicious. Enjoy every creamy, crunchy bite!
— Katie Wood
Ingredients
- 20 oz canned chicken breast, drained and flaked
- 1/2 cup avocado oil mayonnaise
- 1/3 cup unsweetened dried cranberries
- 1/2 cup celery , finely diced
- 1/4 cup chopped pecans
- 2 tbsp green onions, thinly sliced
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Drain the canned chicken breast thoroughly and flake into a large mixing bowl using a fork.
- Combine the avocado oil mayonnaise, lemon juice, salt, and black pepper in a small container, whisking until smooth.
- Add the diced celery, sliced green onions, unsweetened dried cranberries, and chopped pecans to the chicken.
- Pour the mayonnaise dressing over the chicken mixture and fold gently until all ingredients are evenly coated.
- Serve immediately or store in an airtight container for up to 4 days.
